Sorghum-Glazed American Lamb Chop, Black-eyed Peas, and Pickled Mustard Greens

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenched racks of American-raised lamb, known for their beautiful, large, and tender ribeyes, for maximum flavor and impressive presentation.