Porterhouse Lamb Chops with Red Wine Sauce and Mint Pesto

April 10, 2014
Spring, Dinner, Lamb

Serves: 4

Jalapeno Glaze
5 red bell peppers, finely diced
10 jalapenos, finely diced
2 cups red wine vinegar
2 cups granulated sugar
3 ½ tablespoons liquid pectin
¼ cup balsamic vinegar
Kosher salt and freshly ground black pepper

1. Combine the peppers, vinegar and sugar in a medium nonreactive saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved and the peppers soften, about 10 minutes.

2. When the mixure reaches a rolling boil, stir in the pectin, remove from the heat and transfer to a medium glass or metal bowl. Let cool, stirring every few minutes, to room temperature. Cover and refrigerate until set, at least 4 hours and up to 24 hours. Jalapeno preserves will keep, covered, in the refrigerator for up to 2 weeks.

Mint Pesto
2 cup fresh mint leaves
½ cup fresh flat leaf parsley leaves
1 large clove garlic, smashed
2 tablespoons pine nuts
¼ cup grated parmesan cheese
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper

Combine the mint, parsley, garlic, pine nuts in a food processor and pulse until coarsely chopped. With the motor running, slowly add the oil until emulsified. Add the cheese, salt and pepper to taste and pulse a few times to combine. Scrape the pesto into a bowl. Pesto can be made 1 day in advance, covered and stored in the refrigerator. Bring to room temperature before serving.

Red Wine Sauce
2 tablespoons canola oil
1 tablespoon unsalted butter
3 shallots, coarsely chopped
Kosher salt and pepper
2 cups red wine
4 cups homemade chicken stock or store-bought chicken stock (not chicken broth)

1.Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring occasionally, until golden brown and caramelized.

2. Increase the heat to high, add the wine and cook until reduced by half. Add the chicken stock, bring to a boil and cook until reduced to a sauce consistency, about 45 minutes. Reduce the heat to low, cover and keep warm.

Glazed Lamb Chops
½ cup jalapeno preserves
½ cup balsamic vinegar
Kosher salt and freshly ground black pepper
Canola oil
12 lamb chops (1½ -inches each)
Cilantro sprigs

1.Whisk together the jalapeno preserves and vinegar in a small bowl and season with salt and pepper.

2. Remove the lamb from the refrigerator 30 minutes before cooking and let sit at room temperature. Heat a grill or grill pan or large saute pan over high heat. Brush the chops on both sides with oil and season with salt and pepper. Grill or saute on both sides until golden brown and slightly charred and cooked to medium-rare or medium doneness, brushing with the glaze every minute or so.

3. Ladle some of the sauce onto a plate, place 3 lamb chops on the plate and top each with a small dollop of mint pesto. Garnish with cilantro sprigs