Grilled Lamb Chops with Watermelon Molasses
4
servingsFor a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. Your guests will love the combination of savory and smoky lamb with sweet and fruity watermelon glaze, spiced watermelon sofrito, and creamy polenta. Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make this stunning entree.
Ingredients
- Watermelon Molasses
3 ½ lb Seedless watermelon
- Watermelon Glaze
4 Tbsp Watermelon Molasses
2 Tbsp Dijon mustard
1 Tbsp Fresh thyme, finely minced
3 each Garlic cloves, grated on microplane
2 Tbsp Lemon juice
1 Tbsp Olive oil
- Watermelon Sofrito
½ cup Olive oil
1 cup Shallots, finely minced
1 cup Poblano peppers, finely minced
1 Tbsp Fennel seeds, toasted
1 Tbsp Spanish paprika
1 lb Watermelon flesh, minced
2 tsp Sherry vinegar
to taste Sea salt
- Polenta
5 cups Water or stock
1 cup Coarse cornmeal/polenta
1 cup Heavy cream
¼ cup Parmesan cheese, finely grated
2 Tbsp Butter
to taste Salt
- Lamb Chops
12 each Lamb chops, 3 – 4 oz. each
to taste Sea salt
as needed Olive oil
- Garnish
as needed Fresh herbs (such as parsley, mint)
Directions
- For the Watermelon Molasses:
- Break down watermelon into chunks.
- Puree in a food processor and strain through a fine mesh sieve over a receptacle. Press very gently on the solids for maximum extraction.
- Transfer watermelon juice to a shallow pot and bring to a simmer over medium heat. Skim the surface and reduce flame to a low simmer.
- Reduce the molasses by about 2/3, which takes about 4 hours depending on the pot used. Transfer to a smaller pot as this will prevent scorching around the sides. Simmer for about one more hour. The molasses is done when it has a thick syrupy consistency and a dark burgundy color.
- Transfer to a sterilized mason jar or airtight container. Cool and refrigerate.
- For the Watermelon Glaze:
- Mix all glaze ingredients together in a small bowl.
- For the Watermelon Sofrito:
- Add olive oil, shallots and poblano to a sauté pan and sweat over medium-low heat.
- Add fennel seeds and paprika and continue to sweat down until mixture starts to stick to the pan.
- Add minced watermelon and reduce, stirring every couple of minutes until the mixture is thick. Adjust seasoning with sherry vinegar and salt.
- For the Polenta:
- Bring liquid to a boil and add salt.
- Gradually whisk in polenta to avoid clumping. Reduce heat to low and stir frequently to avoid scorching, about 30 minutes.
- Whisk in heavy cream and cheese. Cook for another 10 minutes on low heat.
- Before serving, stir in butter until evenly incorporated.
- For the Lamb Chops
- Preheat a grill or grill pan to high, and preheat an oven to 300°F. If you can close your grill, no need to use the oven.
- Season each lamb chop liberally with salt and lightly coat with olive oil.
- Sear lamb chops until a golden-brown crust is formed on all sides. Transfer to a sheet tray with a wire rack.
- Brush each lamb chop liberally with the watermelon glaze. Transfer to a 300°F oven for 5 minutes or until the internal temperature of lamb reaches 135°F. Alternatively, you can transfer it back to your grill in a region off the direct heat and cover.
- Serve lamb chops over a bed of about 2 oz. Watermelon Sofrito and about 4 oz. polenta. Garnish with chopped parsley and mint if desired.
Grilled Lamb Chops with Watermelon Molasses
Notes
- Source: Magnus Young, Chef de Cuisine, Clif Family Winery and Bruschetteria Food Truck
