Boneless Colorado Lamb Porterhouse Recipes

BONELESS COLORADO LAMB PORTERHOUSE

Steps:

• In a large saute pan over high heat place oil, add mushrooms and sear well. Add the shallots and continue to cook until mushrooms are tender and any liquid has evaporated. Place mixture in a food processor and pulse until finely chopped. Refrigerate until completely cool.
• In a stainless mixing bowl place ground lamb, mushrooms, and herbs. Mix until well combined and season with salt and pepper.
• Divide mixture in 1/2 and place between cellophane. Shape with fingers and spread to the same length and width of the lamb loin.
• Roll the tenderloin in the mushroom powder (this will provide a visual break between the loin and the tenderloin in the completed dish as well as enhance the flavor.)
• Position each loin halfway on top of each of the ground lamb mix and place the tenderloin on top of the loin. Lift the cellophane and contour the meat around the tenderloin and press against the loin. Wrap with a single layer of caul fat and tie with butcher's twine at 1-inch intervals.
• Preheat the oven to 375 degrees F.
• In a large ovenproof saute pan over high heat add vegetable oil, season meat and sear in pan until all sides are nicely browned. Place pan in the oven and continue to cook approximately 15 minutes until the desired temperature is reached.
• Remove meat from pan and allow to rest 10 minutes before slicing (twine can be removed.)
• Deglaze the pan with lamb stock, reduce to a sauce consistency and adjust seasoning.
• Serve on warm serving plates with potatoes, spinach and thick slices of the lamb. Spoon sauce over the top and serve.
• In a large pot of boiling, salted water, quickly blanch the spinach and refresh in ice water. Allow spinach to completely cool, then, using a clean dish towel wring out all of the excess water and finely chop.
• In a large sauce pot over medium heat place the cream. Bring the cream to a simmer and allow to reduce by 2/3, add nutmeg and season, to taste. Hold warm. Just before serving, add the spinach and mix well.
• Slice potatoes 1/4-inch thick and using a cookie cutter, punch out disks of the potato and place in cold water (reserve the trim for another use).
• In a large saute pan over high heat, place duck fat and then add the potatoes (which have been drained and patted dry.) Cook potatoes until they have a tender interior and a golden exterior.
• Season and hold warm.

EASY LAMB PORTERHOUSE (LAMB LOIN CHOPS) RECIPE

Steps:

• Combine the olive oil, garlic, rosemary, salt, and pepper in a small bowl.¼ cup extra-virgin olive oil6 minced garlic cloves2 tablespoon minced fresh rosemary1 ½ teaspoon kosher salt½ teaspoon black pepper
• Place the lamb chops in a non-metallic dish (or a ziplock bag) and pour over the marinade. Let them marinate for at least 30 minutes or up to 24 hours.12 lamb porterhouse chopsprepared marinade
• Allow the lamb chops to come to room temperature before you start to cook. (roughly 30 minutes on the counter)
• Place a large skillet or griddle pan over medium-high heat until hot.
• Add the chops (no need for extra oil) and cook for about 3 minutes on one side, then turn over and cook for another 3 minutes on the other side.
• Remove chops to a plate, cover with aluminum foil and let the chops rest for 5-10 minutes.
• While the chops are resting, add the butter to the skillet and allow it to melt into the juices in the pan. Pour this and any collected juices on the plate over the lamb before serving.1 tablespoon butter

GRILLED LAMB PORTERHOUSE WITH FIG-CASCABEL SAUCE

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.