State Fare

Ritz-Carlton Hotel, Houston

by Patricia Sharpe

April 1991

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Opposites attract in this fetching dish from Houston’s Ritz-Carlton Hotel. A dusting of cajun seasoning and split-second blackening forthrightly support the lamb’s delicate flavor, and an opulent creamy sauce emboldened with jalapeños positions this creation by executive sous-chef Kevin Dimond squarely in the Southwest.

Dimond’s mix-and-match technique has found a champion in the restaurant’s new executive chef, Todd Rogers, whose extensive travels have contributed to the carefree and exotic pairings of ingredients in many of the dishes on the menu. A perennial favorite, these lamb chops are more than just a flash in the pan.

Kevin Dimond’s recipe for Ballroom Lamb Chops.

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