Mohamed Shili This grilled lamb porterhouse with Fig-Cascabel Sauce is a delicious dish full of bold flavors. The tender lamb chops are grilled to perfection and served with a sweet and spicy sauce made from figs and cascabel chile, making this meal a real treat for special occasions.
Ingredients Needed:
- 8 lamb porterhouse chops, 4 to 5 ounces each
- 2 tablespoons pure olive oil
- Salt and freshly ground black pepper
- Fig-Cascabel Sauce
- Flat-leaf parsley leaves, for garnish
Fig-Cascabel Sauce:
- 1 cup chopped dried figs
- 1 1/2 cups red wine vinegar
- 1/2 cup port wine
- 1 cup sugar
- 1 cup orange juice
- 1/4 cup cascabel chile puree
- 4 cups chicken stock
- Touch of honey
How To Make Grilled Lamb Porterhouse with Fig-Cascabel Sauce?
- Prepare the Grill: Heat the grill to high or heat a grill pan over high heat.
- Season the Lamb: Brush the lamb chops with olive oil and season with salt and pepper.
- Grill the Lamb: Place the chops on the grill or in the grill pan. Grill for 3 to 4 minutes until browned and slightly charred. Flip the chops and cook for another 2 to 3 minutes until the lamb is medium-cooked.
- Serve: Spoon some of the Fig-Cascabel Sauce into the center of each plate. Place 2 lamb chops per plate on top of the sauce, and drizzle more sauce over the lamb. Garnish with parsley leaves.
- Prepare the Figs: Place chopped figs in a bowl and cover with boiling water. Let them sit for about 30 minutes to soften. After that, blend the figs with 1/2 cup of the soaking water until smooth.
- Cook the Vinegar and Wine: In a saucepan, mix red wine vinegar and port wine. Heat on high and reduce by half.
- Make the Sauce: Add sugar, orange juice, and fig puree to the vinegar-wine mixture. Continue to reduce it by half while stirring occasionally.
- Prepare the Chile-Stock Mix: In another saucepan, combine cascabel chile puree and chicken stock. Let this reduce by half over high heat.
- Finish the Sauce: Add the reduced vinegar-fig mix to the chile-stock mix along with honey. Keep reducing until the sauce thickens. Strain the sauce to remove any solids and let it reduce to your desired thickness.
Recipe Tips:
- Preheat the Grill Properly: Make sure the grill or grill pan is hot before adding the lamb chops. This helps to sear the meat, creating a flavorful crust on the outside while keeping it juicy inside.
- Use Fresh Lamb: For the best flavor and tenderness, choose fresh lamb chops. If you use frozen lamb, make sure to thaw it completely before grilling to ensure even cooking.
- Don’t Overcook the Lamb: Lamb can become tough if overcooked. Grill the chops for no more than 3 to 4 minutes on each side for medium doneness. Use a meat thermometer to check if needed; the internal temperature should be around 145°F.
- Let the Lamb Rest: After grilling, let the lamb chops rest for a few minutes before serving. This allows the juices to redistribute, making the meat more tender and juicy.
- Adjust Sauce Consistency: If the Fig-Cascabel Sauce is too thick, you can add a little more chicken stock or water to thin it out. If it’s too thin, continue simmering to reduce it to the perfect consistency for drizzling over the lamb.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover lamb chops cool down to room temperature before storing them in an airtight container. Refrigerate for up to 3 days. The Fig-Cascabel Sauce can be stored separately in a container in the fridge as well.
- Freeze: You can freeze the leftover lamb chops and sauce. Store them in an airtight container or freezer bag for up to 3 months.
- Reheat: Heat the lamb chops in a skillet over medium-low heat. Add a small splash of water or broth to keep the meat moist. Cover and cook for 5-7 minutes, turning occasionally to heat evenly.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 450mg
- Potassium: 550mg
- Total Carbohydrate: 35g
- Dietary Fiber: 5g
- Sugars: 20g
- Protein: 38g
Try More Bobby Flay Recipes:
- Bobby Flay Grilled Lamb Chops
- Grilled Rib-eye With Fra Diavolo Lobster Relish
- Grilled Shrimp Skewers With Soy Sauce, Fresh Ginger And Toasted Sesame Seeds
Grilled Lamb Porterhouse with Fig-Cascabel Sauce
Description
This grilled lamb porterhouse with Fig-Cascabel Sauce is a delicious dish full of bold flavors. The tender lamb chops are grilled to perfection and served with a sweet and spicy sauce made from figs and cascabel chile, making this meal a real treat for special occasions.
Ingredients
Fig-Cascabel Sauce:
Instructions
- Prepare the Grill: Heat the grill to high or heat a grill pan over high heat.
- Season the Lamb: Brush the lamb chops with olive oil and season with salt and pepper.
- Grill the Lamb: Place the chops on the grill or in the grill pan. Grill for 3 to 4 minutes until browned and slightly charred. Flip the chops and cook for another 2 to 3 minutes until the lamb is medium-cooked.
- Serve: Spoon some of the Fig-Cascabel Sauce into the center of each plate. Place 2 lamb chops per plate on top of the sauce, and drizzle more sauce over the lamb. Garnish with parsley leaves.
- Prepare the Figs: Place chopped figs in a bowl and cover with boiling water. Let them sit for about 30 minutes to soften. After that, blend the figs with 1/2 cup of the soaking water until smooth.
- Cook the Vinegar and Wine: In a saucepan, mix red wine vinegar and port wine. Heat on high and reduce by half.
- Make the Sauce: Add sugar, orange juice, and fig puree to the vinegar-wine mixture. Continue to reduce it by half while stirring occasionally.
- Prepare the Chile-Stock Mix: In another saucepan, combine cascabel chile puree and chicken stock. Let this reduce by half over high heat.
- Finish the Sauce: Add the reduced vinegar-fig mix to the chile-stock mix along with honey. Keep reducing until the sauce thickens. Strain the sauce to remove any solids and let it reduce to your desired thickness.
Notes
- Preheat the Grill Properly: Make sure the grill or grill pan is hot before adding the lamb chops. This helps to sear the meat, creating a flavorful crust on the outside while keeping it juicy inside.
- Use Fresh Lamb: For the best flavor and tenderness, choose fresh lamb chops. If you use frozen lamb, make sure to thaw it completely before grilling to ensure even cooking.
- Don’t Overcook the Lamb: Lamb can become tough if overcooked. Grill the chops for no more than 3 to 4 minutes on each side for medium doneness. Use a meat thermometer to check if needed; the internal temperature should be around 145°F.
- Let the Lamb Rest: After grilling, let the lamb chops rest for a few minutes before serving. This allows the juices to redistribute, making the meat more tender and juicy.
- Adjust Sauce Consistency: If the Fig-Cascabel Sauce is too thick, you can add a little more chicken stock or water to thin it out. If it’s too thin, continue simmering to reduce it to the perfect consistency for drizzling over the lamb.
Grilled Lamb Porterhouse with Fig-Cascabel Sauce