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  • Sorghum Glazed Lamb Chops

    Ingredients

    8 portions

    • Ingredients
      Amount
    • Garlic, minced
      2 Tbsp.
    • Shallots, minced
      2 Tbsp.
    • Sorghum
      1 cup
    • Apple Cider Vinegar
      2 Tbsp.
    • Whole grain mustard
      2 Tbsp.
    • Salt
      as needed
    • Pepper
      as needed

    • Ingredients
      Amount
    • Lamb rack, frenched, cut into 3 bone portions
      4 ea.
    • Salt
      as needed
    • Pepper
      as needed

    • Ingredients
      Amount
    • Apple cider vinegar
      1 pt.
    • Water
      1 pt.
    • Sugar
      1/2 cup
    • Salt
      1/2 cup
    • Yellow mustard seeds
      1 tsp.
    • Garlic clove, sliced thin
      1 ea.
    • Mustard leaves, cleaned, loosely packed
      1 qt.

    • Ingredients
      Amount
    • Salt pork, small dice
      2 oz.
    • Onion, yellow, small dice
      1 cup
    • Garlic, minced
      2 Tbsp.
    • Celery, small dice
      1/2 cup
    • Carrot, small dice
      1/2 cup
    • Dried black-eyed peas, cleaned and soaked overnight
      1 lb.

    Method

    For the Sorghum Glaze:

    1. 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:

    1. 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.
    2. Remove from the heat and let it comes to room temperature before refrigerating.

    For the Black-Eyed Peas:

    1. 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.
    2. 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:

    1. Season the double lamb chops with salt and pepper. Cook on a hot grill until desired temperature, turning as needed to brown all sides.
    2. 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:

    1. Cut the rack into single chop and plate with the black-eyed peas. Garnish with additional sorghum glaze and the pickled mustard leaves.
     

    Note: The Pickled Mustard Greens are best made in advance.

    Recipe by Chef Jammir Gray of Compline Restaurant and Wine Shop

    The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.