• 2 racks Domestic Lamb, frenched
• 2 tbsp. Jamaican Jerk Seasoning
• 2 tbsp. Black Soy Sauce
• 2 tbsp. Balsamic Vinegar
• 1 tsp. Sea Salt
• 2 oz. Light Brown Sugar
• 6 ea. Fresh Ripe Peaches

1. In a large bowl mix Jerk seasoning, Soy sauce, Vinegar, salt, sugar , stir till sugar dissolves slightly.
2. Cut peaches in halves and dip into sauce, coating completely. Remove from sauce and set aside.
3. Coat lamb with remaining sauce and let marinate at room temp for 1 hr of 3 hr in refrigerator.
4. On a medium hot charcoal grill place peaches around the outside edge where heat is less. Grill peaches till they are golden brown but not mushy. Remove from heat and cut 3 into wedges and dice the other 3 for ratatouille*
5. Grill lamb over highest heat approx 6 min each side. Let set for 10 min . Slice into chops, and serve 3 chops per person.

• 2 cup Veal Stock
• 1/2 cup Honey
• 3 sprigs Fresh Thyme, leaves
• 1/2 cup Red Wine

1. Mix all ingredients and simmer over a medium heat till it reduces by ½
2. Salt and pepper to taste, and serve drizzled over Grilled lamb chops

• 1 each Eggplant, diced
• 1 each Zucchini, diced
• 1 each Yellow Squash, diced
• 2 med Tomatoes, seeded and diced
• 1 each Green Bell Pepper
• 2 cup Diced Roasted Peaches*, see above
• 2 cloves Fresh Garlic, pealed and chopped
• 1 med Onion, diced
• 1 tsp. Fresh Basil Leaves, chopped
• 1 tsp. Fresh Thyme Leaves
• 1 tsp. Fresh Oregano Leaves
• 2 tsp. Sea Salt
• 2 tbsp. Extra Virgin Olive Oil

1. Heat oil in a large skillet over medium heat, add garlic and onions and sauté till onions soften and garlic browns slightly.
2. Add Diced eggplant, and cook till eggplant is tender, add peppers, tomatoes, squash and fresh herbs. Cook till peppers become tender and tomatoes start to fall apart. Season with salt stir in peaches and serve