Directions

1. Preheat grill to medium heat.
2. Generously rub the rack of lamb with Heffer Dust.
3. Throw the lamb and the ear of corn on the grill. Cook the lamb and corn for about 25 minutes, rotating both every 5 minutes or so.
4. While the lamb and corn cook, prepare the grits according to the package instructions but using vegetable stock instead of water. Keep warm when done.
5. Grill the lamb until it reaches an internal temperature of 135°F. Remove from grill, tent with foil, and let rest.
6. Take the corn off the grill at approximately the same time as the lamb, it should be tender but not mushy. If using frozen corn just follow the package directions.
7. Salt the eggplant slices and let stand for about 15 minutes.
8. Sauté the shiitake mushrooms and chopped red onion in a pan with a bit of olive oil. Season with salt, pepper, and Cajun seasoning to taste and add about ¼ cup water to keep moist.
9. Season the eggplant with pepper and Italian seasoning, spray with olive oil, and grill until tender.
10. Slice open the chiles and remove the seeds. Rub with olive oil, season with salt, pepper, and Italian seasoning. Grill until softened and tender.
11. Throw the cherry tomatoes on the grill with the other vegetables and cook until slightly blistered.
12. Cut the kernels off the corn cob into a bowl. Season with salt and pepper and mix in the butter.
13. To plate, start with a scoop of grits, then add the mushrooms, corn, eggplant, Hatch chiles, and tomatoes. Top with one of the lamb chops, hit it with a drizzle of chipotle sauce, and garnish with bacon bits and sliced green onions. Dig in!