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Grilled Lamb Porterhouse with Fig-Cascabel Sauce

Figs and honey is the basis for this indulgent glaze.

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium
8 lamb porterhouse chops, 4 to 5 ounces each
2 tbsp pure olive oil
150g chopped dried figs
350ml red wine vinegar
Salt and freshly ground black pepper
Fig-Cascabel Sauce, recipe follows

For the Fig-Cascabel Sauce

120ml port wine
Flat-leaf parsley leaves, for garnish
200g sugar
120ml orange juice
60ml cascabel chile puree
Heat grill to high or heat a grill pan over high heat. Brush chops on both sides with the oil and season with salt and pepper. Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer.

Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves.
Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.
Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.
Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.

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