Sorghum Glazed Lamb Chop
8
PortionsJammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenched racks of American-raised lamb, known for their beautiful, large, and tender ribeyes, for maximum flavor and impressive presentation.
Ingredients
2 Tbsp Garlic, minced
2 Tbsp Shallots, minced
1 cup Sorghum
2 Tbsp Apple Cider Vinegar
2 Tbsp Whole grain mustard
Salt
Pepper
Ingredients4 ea Lamb rack, frenched, cut into 3 bone portions
Salt
Pepper
Ingredients1 pt Apple cider vinegar
1 pt Water
1⁄2 cup Sugar
1⁄2 cup Salt
1 tsp Yellow mustard seeds
1 ea Garlic clove, sliced thin
1 qt Mustard leaves, cleaned, loosely packed
Ingredients2 oz Salt pork, small dice
1 cup Onion, yellow, small dice
2 Tbsp Garlic, minced
1⁄2 cup Celery, small dice
1⁄2 cup Carrot, small dice
1 lb Dried black-eyed peas, cleaned and soaked overnight
Directions
- FOR THE SORGHUM GLAZE:
- In a small pan simmer all ingredients together on low until syrupy, about 10-15 minutes. Season with salt and pepper to taste.
- FOR THE PICKLED MUSTARD GREENS:
- In a medium size pot, boil together the apple cider vinegar, water, sugar, salt, yellow mustard seeds, and garlic. Once it boils, stir in the mustard leaves.
- Remove from the heat and let it comes to room temperature before refrigerating.
- FOR THE BLACK-EYED PEAS:
- In a medium pot, brown the salt pork until it begins to turn golden brown. Add in the yellow onion, celery, carrots, and continue to sauté until the vegetables are soft.
- Add in the black-eyed peas and enough water to cover the beans by an inch. Turn the heat on high and once they start to boil, turn the heat down to low. Cook until tender.
- FOR THE AMERICAN LAMB CHOPS:
- Season the double lamb chops with salt and pepper. Cook on a hot grill until desired temperature, turning as needed to brown all sides.
- In the last minute before the lamb is done brush the lamb with the Sorghum Glaze, making sure to get all the sides. Remove from the heat and allow the lamb to rest.
- TO ASSEMBLE:
- Cut the rack into single chop and plate with the black-eyed peas. Garnish with additional sorghum glaze and the pickled mustard leaves.
Sorghum-Glazed American Lamb Chop
Notes
- The Pickled Mustard Greens are best made in advance.
- The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.
