Marinade

2 tablespoon achiote paste

2 whole cloves roasted garlic

1 tablespoon fresh rosemary

1 cup of vegetable oil

3 3-ounce Colorado lamb chops

Mix achiote paste, roasted garlic, rosemary and oil in large bowl. Marinate lamb chops overnight.

Sauce

1 tablespoon of rosemary

1 tablespoon of fresh thyme

1 tablespoon garlic chopped

2 bay leaves

2 Ancho chiles

4 ounces of red wine

1 cup of lamb demi-glace

Salt and pepper, to taste

Strain sauce and season with salt and pepper.

Potatoes

2 pounds russet potatoes, peeled and cut into quarters

2 ounces chorizo

1 ounce roasted corn

4 ounces heavy cream

2 ounces butter

Salt, to taste

Boil potatoes until done. Add the chorizo and the remaining ingredients and mash together until a creamy consistency is established.

Vegetables

1/2 ounce carrots

1/2 ounce celery, sliced

1/2 ounce squash, sliced

Oil, as needed

Sauté vegetables in oil to desired doneness.

Garnish

1 tablespoon vegetable oil

1 ounce spinach

1/4 ounce garlic chopped

1/2 ounce ranchero cheese or queso fresco

Heat oil and add garlic and spinach, then add the cheese.

To serve

1 tablespoon vegetable oil

Salt and pepper, to taste

1 sprig rosemary

Heat the grill to high. Remove chops from marinade and brush on both sides with oil and season with salt and pepper. Place on the grill and grill to medium-rare, let rest 4 minutes before serving.

Place scoop of potatoes and garnish with rosemary sprig. Place vegetables as shown. Drizzle sauce around.

Lean lamb chops on potatoes as shown. Top with spinach and cheese.