Boneless Colorado Lamb Porterhouse Recipes

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PORTERHOUSE WITH BALSAMIC STEAK SAUCE



Porterhouse with Balsamic Steak Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 51m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.

GRILLED LAMB PORTERHOUSE WITH FIG-CASCABEL SAUCE



Grilled Lamb Porterhouse with Fig-Cascabel Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

8 lamb porterhouse chops, 4 to 5 ounces each
2 tablespoons pure olive oil
Salt and freshly ground black pepper
Fig-Cascabel Sauce, recipe follows
Flat-leaf parsley leaves, for garnish
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

Steps:

  • 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.

COLORADO LAMB CHOPS WITH AN HERB MARINADE, SOFT POLENTA WITH WILD MUSHROOMS, AND A HIBISCUS GLAZE



Colorado Lamb Chops with an Herb Marinade, Soft Polenta with Wild Mushrooms, and a Hibiscus Glaze image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 28

1 rack of lamb, split, chinned, and Frenched
1/4 cup dried lavender
1/4 cup minced fresh rosemary
1/2 cup minced fresh thyme
1/2 cup dried hibiscus flowers
4 cups water
1 cup sugar
1 stick cinnamon
2 pieces star anise
4 to 6 cardamom pods
Pinch of whole black peppercorns
1 cup Come Una Volta brand polenta
3 cups water
1 teaspoon salt
1/2 cup mascarpone
4 tablespoons Parmesan
3 tablespoons butter
Nutmeg
1/4 pound morels
1/2 pound hen of the woods
1/4 pound chanterelles
4 shallots, minced
1/4 pure vegetable oil
4 tablespoons unsalted butter
Salt and pepper
Zest of one lemon
4 cloves of garlic, finely minced
1/2 cup extra virgin olive oil

Steps:

  • For the marinade: In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person). Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
  • Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops. For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency. For the Soft Polenta: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while. For the Sauteed Mushrooms: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates.
  • Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties.

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