Grilled Australian Lamb Chops with Manchego and Quince

Australian Lamb Chops
24 Australian lamb loin chops, cleaned and cut 1.5" thick
olive oil
salt and pepper

Sauce
3 lamb shanks, roasted
3 onions, roughly chopped
3 tablespoon olive oil
8 cloves garlic, smashed
1 bay leaf
2 cups sherry vinegar
3 gallons veal stock
1 sprig thyme

Manchego Bread Pudding
3 cups stale French bread, crusts removed and cut into macedoine
2 cups grated young Manchego cheese
1 egg +2 yolks
1 cup heavy cream
2 tablespoon chopped chives
salt and pepper to taste

Manchego Crisps
2 cups grated aged Manchego cheese
2 Tbsp. finely chopped chives

Quince
4 pieces quince
1 cup sugar
1 cup water
pinch salt
2 tablespoon lemon juice

Make the lamb sauce
Sweat the onions in the olive oil until translucent. Add the bay leaf, sherry vinegar and garlic and reduce by ¾'s. Add the roasted lamb shanks and the veal stock and bring to a boil.

Skim and turn to a simmer. Reduce until well flavored and thickened, skimming occasionally. Strain. Season to taste with salt and pepper.

Make the Manchego bread pudding
Beat the egg and mix with the heavy cream. Add the bread and toss. Add the Manchego and chives and toss. Season to taste with salt and pepper. Fill cone shaped molds coated with non-stick vegetable spray and press lightly to compact.

Make the Manchego crisps
Form 7" long, 1" wide lines of the grated aged Manchego on a silpat mat and bake at 350°F until crisp and golden brown. Immediately sprinkle with the chives. Cool.

Make the quince cones
Bring the sugar and water to a boil. Cut the largest quince in half starting at the stem end and ending at the blossom end. Slice cut part on a slicing machine, paper-thin. Dip in the sugar mixture and place on a silpat mat and bake at 275°F for 20 minutes, or until lightly browned. Remove immediately and curl each piece to form cones. The quince will crisp as it cools.

Make the quince cubes and paste:
Peel and core the remaining quince and cut into macedoine. Add the remaining sugar mixture (strain if necessary), the lemon and the salt. The liquid should just cover the quince, but if it is a little under, add a little water. Simmer until most of the liquid has evaporated. Remove ¼ of the quince cubes and set aside to cool. Add a little water to the remaining quince and puree with a hand blender. Simmer, stirring often, until well reduced and caramelized. Remove to a sixth pan, spreading into a ½ inch even layer. Refrigerate. When set cut into small cubes the same size as the reserved quince.

To serve:
Season the lamb chops with salt, pepper and olive oil and grill to desired temperature. Allow to rest while you assemble the rest of the plate. Bake the bread puddings in a 400°F oven until melted and lightly browned. Place 1 oz of the lamb sauce in the middle of a plate and place an unmolded bread pudding on top. Top the pudding with a quince cone and place two chops on either side of the pudding in a line. Garnish the plate with the quince cubes and paste cubes and top all with a Manchego crisp.