Grilled Lamb Porterhouse with Fig-Cascabel Sauce

Name: Grilled Lamb Porterhouse with Fig-Cascabel Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters chicken stock; 59 milliliters cascabel chile puree; 237 milliliters chopped dried figs; 1 leave Flat parsley leaves, for garnish; 4 servings Touch of honey; 8 lamb porterhouse chops, 4 to 5 ounces each; 2 Tbsps pure olive oil; 237 milliliters orange juice; 118 milliliters port wine; 355 milliliters red wine vinegar; 4 servings Salt and freshly ground black pepper; 237 milliliters sugar

Grilled Lamb Porterhouse with Fig-Cascabel Sauce could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4. One serving contains 1127 calories, 91g of protein, and 34g of fat. This recipe from Foodnetwork requires sugar, cascabel chile puree, touch of honey, and red wine vinegar. It works well as a pricey main course. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you like this recipe, take a look at these similar recipes: Brined Pork Porterhouse with Dried Fig Saba Sauce, Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled Eggplant, and Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled Eggplant.

Instructions

Heat grill to high or heat a grill pan over high heat.

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Grill Pan

Grill

Brush chops on both sides with the oil and season with salt and pepper.

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Salt And Pepper

Cooking Oil

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.

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Grill Pan

Grill

Ladle some of the sauce into the center of each dinner plate.

Ingredients you will need

Sauce

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Ladle

Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce.

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Sauce

Meat

Garnish with parsley leaves.

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Parsley

Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes.

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Water

Figs

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Bowl

Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.

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Figs

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Food Processor

Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat.

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Port

Vinegar

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Sauce Pan

Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.

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Orange Juice

Sugar

Figs

Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat.

Ingredients you will need

Chicken Stock

Chili Pepper

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Sauce Pan

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.

Ingredients you will need

Chicken Stock

Vinegar

Honey