my frenched lamb chops (seasoned with whole grained French mustard, molasses, aged balsamic) on butternut squash purée (seasoned with fresh ginger/turmeric/fennel seeds), homemade lamb demi glaze; blanched summer veg (multis carrots, leeks, and beets)…
what is a frenched lamb chop?
"Untrimmed chops have the entire fat cap in place covering all of the bones. Semi-frenched chops have a portion of the fat removed with some bone exposed. Fully frenched chops have the majority of fat removed and several inches of the rib bone exposed and cleaned." -- Cuisine at Home
butternut squash purée
"Making a butternut squash purée is often just a stepping stone to some other preparation, like pies, a warming soup, ravioli, or even an add-in for your favorite pooch's pupcakes (Fido loves 'em!). But it's just as versatile as a side unto itself, to be served like so many vegetable purées alongside mains like grilled or braised meats. At its best, a butternut squash purée has a concentrated winter squash flavor with a well-developed caramel sweetness and earthy richness. It shouldn't be loose or watery, instead holding its shape well enough to not be confused with its soupy sibling." -- serious eats
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part Espagnole sauce and one part brown stock. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace"(i.e. sans espagnole sauce). -- Wikipedia