8 lamb loin chops cut 1 1/2 inch thick and trimmed

4 sprigs each lavender and basil

1 tablespoon red wine

2 tablespoons olive oil

Mix all ingredients together and marinate for at least 3-4 hours. When ready to cook the chops -season with salt and pepper and place on a pan under the broiler. Cook for 5-6 minutes on each side for medium rare. You can also cook them on a grill. Cook until an internal temperature of 120 degrees is reached for medium rare. Serve with the mashed potatoes and swiss chard.

3 pounds yukon gold potatoes

1 lemon - zest of the whole lemon and juice of 1/2

1/2 cup extra virgin olive oil

salt and white pepper to taste

Peel the potatoes and place in a medium pot filled with cold water. Place over high heat and bring to a boil. Lower the heat to a simmer and cook the potatoes until they are very tender when pierced with a knife. Drain. Return to the pot and add the remaining ingredients. Mash thoroughly.

1/2 shallot finely diced

1/2 cup chicken stock

2 bunches red swiss chard, cleaned, all ribs removed, roughly chopped

Cook the shallots in the stock over medium heat until soft. Add the chard and cook until wilted. Season with salt and pepper.

Recipe by Kimball Jones, Culinary Director

Groth Vineyards and Winery