American Lamb Porterhouse
Recipe courtesy American Lamb Board
Ingredients:
Lamb Porterhouse:
10 (5 OZs.) American Lamb porterhouse loin chops
1 stem rosemary
1 stem thyme
1 clove garlic
1 cup olive oil
1 tsp. fleur de sel
1/2 tsp. black pepper
Polenta Fries:
1 cup cream
8 cups water
2 cups polenta
4 ozs. unsalted butter
8 ozs. grated parmesan cheese
1 tbsp. finely chopped sundried tomatoes
1 tbsp. finely chopped basil
1 tbsp. salt
1 tbsp. white pepper
as needed flour
Tomato Mint Churri:
1 Roma tomato concasse, cut into eighths
6 cloves finely chopped garlic
1 cup finely chopped mint
1 cup finely chopped parsley
1/2 cup finely chopped oregano
to taste salt and black pepper
Cooking Directions:
- For Lamb Porterhouse: Remove all leaves from rosemary and thyme stems. Place lamb, rosemary, thyme, garlic, oil, fleur de sel and pepper in sous vide bag. Set water bath to 128°F; circulate for 2 hours. Remove from bag; grill or sear to desired temperature.
- For Polenta Fries: In a pan, heat cream and water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in polenta until fully incorporated. Lower heat to a low simmer; add butter, allowing polenta to cook, stirring occasionally, for 30 minutes. Finish by stirring in parmesan, tomatoes, basil, and salt and pepper to taste; cool, cover and refrigerate. Cut into fries size. Dust in flour; fry in a fryer at 350°F for 1 minute.
- For Tomato Mint Churri: In a bowl, incorporate garlic, mint, parsley, oregano and pepper. Before service, add tomato; adjust seasoning to taste. Spoon over lamb.
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