Tracy Miller Lambon

Tracy Miller
2936 Elm St
Dallas, TX 75226
(214) 752-7500

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Chef Tracy Miller
LOCAL | Dallas

The moment you walk into Tracy Miller's little world of retro-Scandinavian-functionality with a whole lot of soul at LOCAL, you are entering another world of flavor and style. From the bowl of welcoming nuts, to the perfectly refreshing intermezzo of grapefruit and rosemary sorbet, to the absolutely tiny thumbprint petit four, Tracy's vision permeates every detail of the restaurant and follows through a meditated progression to create a completely transporting dining experience. As a chef she's a perfectionist, skipping the bread service altogether because she's determined to bake the bread herself, and do it right. As it is she runs the savory and sweet side of the little kitchen, putting out beautifully composed dishes that are built with all the delicate sensibility and sophisticated playfulness of The French Laundry while being unmistakably her own. Tracy came into her career later in life, working under Chef Kent Rathbun at Seventeen Seventeen at the Dallas Museum of Art.

Grilled Double Lamb Chop with Lavender-Madeira Sauce, Fingerling Potato, Pearl Onion Roast, and Broccolini Sauté
Chef Tracy Miller of LOCAL - Dallas, TX
Adapted by

Yields: 6 Servings


  • 2 racks of 8 lamb chops
  • 2 cups canola oil
  • 6 sprigs rosemary
  • 2 Tablespoons garlic, diced
  • 2 Tablespoons shallots, diced
  • 2 Tablespoons kosher salt
  • 2 Tablespoons white pepper

    Lavender-Madeira Sauce:
  • 2 Tablespoons canola oil
  • 4 lamb chops plus reserved scraps
  • 1Tablespoon kosher salt
  • 1Tablespoon white pepper
  • 1 Tablespoon fresh rosemary
  • 2 Tablespoons shallots, diced
  • 1 Tablespoon garlic, diced
  • 1 cup Madeira
  • 2 cups water
  • ¼ cup lavender honey
  • 1 teaspoon fresh lavender

    Fingerling Potato Roast:
  • 2 pounds fingerling potatoes, washed, cut in half lengthwise
  • 1 pound pearl white onions, whole, cleaned
  • 3 Tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon white pepper

    Broccolini Sauté:
  • 1 bunch Broccolini, stalks cleaned and trimmed
  • 3 Tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons white pepper


For the Lamb:
Clean and cut the lamb racks into 6 double chops, and reserve the 4 remaining chops and scraps for the Lavender-Madeira Sauce. Rub the double lamb chops in canola oil, rosemary, garlic, shallots, salt and pepper and marinate overnight.

For the Lavender-Madeira Sauce:
In a medium-sized sauce pan, heat the canola oil over medium heat and caramelize the lamb chops and scraps for 3-5 minutes. Add half of the salt and pepper to the pan, then add the rosemary, shallots and garlic coating the meat well. Add the Madeira, water, honey and lavendar and allow the mixture to reach a light boil, then reduce the heat bringing the mixture to a medium-low simmer for approximately 30 minutes, or until the liquid has reduced by half. Strain the ingredients, quickly clean the sauce pan, and reduce the sauce for 15-30 minutes more. Add the remaining salt and pepper as the sauce thickens and reserve, keeping warm.

For the Fingerling Potato, Pearl Onion Roast:
Preheat oven to 425°F. Toss the potatoes and onions in a bowl with the olive oil, salt and pepper. Roast, uncovered, for approximately 30 minutes, or until you can pierce the potatoes and onions easily. Reserve, keeping warm.

For the Broccolini Sauté:
In a medium-sized sauté pan, heat the olive oil over medium heat, then place the broccolini in the pan and sauté until cooked through. Season with salt and pepper.

To Assemble and Serve:
Remove the lamb chops from the refrigerator and bring to room temperature for 1 hour. Preheat oven to 425°F. Remove the lamb from the marinade and grill until caramelized, then place in the oven and roast, uncovered, for approximately 10-15 minutes or until medium-rare.

Place 1/6 of the Fingerling Potatoes on each plate and stand a lamb chop in front of the potatoes. Drape the Broccolini Sauté over the potatoes and drizzle the Lavender-Madeira Sauce over the lamb.

   Published: April 2007