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-leaf parsley , 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

You can never have too many main course recipes, so give Grilled Lamb Porterhouse with Fig-Cascabel Sauce a try. This recipe makes 4 servings with 1120 calories, 92g of protein, and 34g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up lamb porterhouse chops, cascabel chile puree, figs, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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

Equipment you will use

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

Equipment you will use

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