Gaslight Grill

Gaslight Grill offers excellent dining and entertainment for the sophisticated palate in casual elegance. No pretensions, just elegant food and wine in a comfortable atmosphere. Enjoy classic American cuisine, served with an international flair in the main diningdining room, out on the patio or while listening to live jazz in the Back Room.

They also offer:

• Full bar service and seating

• Private rooms for intimate gatherings

• More than 180 delightful wines

• Personalized banquet menus

• Lynn Zimmer and the Jazz Band playing Wednesday through Sunday starting at 6:30 p.m.

Reservations recommended.

Gaslight Grill

5020 W. 137th St., Leawood, KS 66224


Sun.-Thur., 4-10 p.m.

Fri.-Sat., 4-11 p.m.;

Sun. Brunch: 10 a.m.-2 p.m.

Coffee Crusted Rack of Lamb

Serves two

  • 2 16-oz. Lamb racks, French trimmed
  • 4 oz. Dark roast coffee
  • 1 Tbs. cinnamon
  • 1 tsp. salt and pepper
  • 1 oz. cooking oil
  • 1 bunch red Swiss chard
  • Pinch salt and pepper
  • Potato cake:
  • 14 oz. mashed potatoes, prepared
  • 3 oz. gorgonzola cheese
  • 2 oz. shredded cheddar
  • 3 oz. sour cream
  • 2 Tbs. scallions, chopped
  • pinch salt and pepper
  • 2 eggs
  • 1 c. 2 percent milk
  • 1 c. seasoned flour
  • 2 c. Panko bread crumbs

Pan sauce:

  • 4 oz. Pinot Noir
  • 1 Tbs. shallots, minced
  • 2 oz. demi glaze
  • 1 Tbs. butter
  • 1 pinch parsley, chopped

Preheat oven to 400 degrees.

For potato cake: Mix mashed potatoes, cheeses, scallions, sour cream and a pinch of salt and pepper in a mixing bowl. Split in half to form two cakes. Coat each in seasoned flour, then in egg wash and crust with panko. Deep fry until golden brown. Sauté Swiss chard in oil on medium-high heat until wilted.

For the lamb: Mix coffee, cinnamon, salt and pepper in a small bowl. Coat the lamb with mixture. Sear the lamb over medium heat in a sauté pan coated with cooking oil. Flip over and place in preheated oven. Cook to desired temperature. Set lamb aside. Saute shallots over medium heat until translucent. Deglaze with Pinot Noir. Add the demi glaze and reduce. Remove from heat and whisk in butter. Place Swiss chard in bowl and lean fried potato cake on chard. Pour sauce into bottom of bowl. Cut the lamb every two bones. Interlock the cut pieces together and place in the bowl.

Recipe courtesy of Gaslight Grill, a Kansas City Originals restaurant.