Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah.

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