Sonoma Lamb Chops

Chef Bernard Guillas joined La Jolla Beach and Tennis Club, Inc. as executive chef in June 1994. Right at home in La Jolla, Guillas' affinity for the coastal lifestyle reminded him of his home in Brittany. "When I lived in France, the smell of the sea and the lure of its bounty were constantly part of our table," Guillas recalls. "I'm inspired by the variety and quality of the local produce and seafood found throughout our region. I love to use my classical training and my love for Pan Pacific flavors in all our restaurants." Guillas is responsible for directing the resort's three restaurants and all catering operations for the La Jolla Beach & Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark Marine Room Restaurant. As executive chef, Guillas oversees all menus, wine lists, and special events.

Sonoma Lamb Chops with Rustic Potato-Onion Pie & Rum Raisin Sauce

Author: Chef Bernard Guillas
Serves: 6
Prep Time: 30 minutes
Cook Time 1 hour

"Steak, Lamb, BBQ, Wild Game" Sonoma Lamb Chops


  • 12 Sonoma lamb chops, double cut
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. "Steak, Lamb, BBQ, Wild Game" fennel pollen spice blend
  • 1 Tbsp. olive oil


Combine parsley and "Steak, Lamb, BBQ, Wild Game" in small bowl. Evenly coat lamb chops. Heat olive oil in heavy skillet over medium heat. Sear lamb 2 minutes per side, to medium rare. Set aside

Rustic Potato-Onion Pie


  • 4 medium yukon gold potatoes
  • peeled 2 medium white onions, thinly sliced
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter, softened
  • 1/2 cup chicken stock
  • 8 Kalamata olives, pitted
  • 1 tsp. finely chopped fresh thyme
  • 2 Tbsp. brown sugar
  • To taste: sea salt and freshly ground black pepper


Heat 2 Tbsp. oil in sauté pan over medium heat. Sauté onions 5 minutes. Add chicken stock, sugar and season with salt and pepper. Lower heat. Cook, stirring occasionally, until liquid is absorbed and onions are lightly caramelized. Slice potatoes 1/8 inch thick. Toss in bowl with salt, pepper and thyme. Pour 1 Tbsp. oil in 8 inch non-stick sauté pan. Place first layer of potatoes in flower-like design. Dot with butter. Season to taste with sea salt and freshly ground black pepper. Cover with 2 Tbsp. caramelized onions. Repeat process until pan is full. Tightly cover pan with foil. Bake 40-45 minutes at 350°. Remove from oven. Let stand until cool enough to handle. Invert potato pie on serving plate. Cut into 6 wedges.

Rum Raisin Sauce


  • 1/4 cup sherry vinegar
  • 1/4 cup dark rum
  • 2 Tbsp. minced shallots
  • 2 Tbsp. finely chopped oregano
  • 1 Tbsp. honey
  • 1/2 cup dark raisins
  • 1/2 cup beef stock
  • 1 Tbsp. unsalted butter, diced
  • To taste: sea salt and freshly ground black pepper


Pour off excess grease from skillet used for lamb. Return skillet to medium heat. Add vinegar, rum, shallots, oregano, and honey. Reduce by half. Add raisins and beef stock. Reduce by 1/3. Whisk in butter. Season to taste with sea salt and freshly ground black pepper. Set aside.

Bon Appetit –
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California