Roanoke, Texas —Whether grilled, seared, braised, roasted or stewed, lamb chops are as rich in flavor as they are in history.
Symbolic of sacrifice and fertility, lamb is among the most common livestock eaten throughout the world for centuries, linked to feasts and religious observances. Christians, Jews and Muslims celebrate with lamb, an essential part of the cuisine on Easter, Passover and Ramadan.
No matter your religion, the following recipe from Ryder Cup Grille at Omni PGA Frisco Resort & Spa for this nutrient-rich protein source, is sure to please. Enjoy!
Lamb Marinade 14 oz. Harissa 16 oz. Apricot Jam 8 Cloves Garlic 2 oz. Cumin * Fine chop garlic cloves. Combine ingredients in bowl; set aside in fridge
Mint Yogurt 2qt. Greek Yogurt (strained) 4 Cloves Garlic 2 oz. Lemon Juice 4 oz. Mint Leaves, finely chopped Salt to taste *Combine ingredients; set aside until ready to serve
Apricot Gel 1 qt Dry Apricots 1 qt Simple Syrup (equal parts hot water and sugar)
Combine dried apricots and simple syrup and let set in fridge for 24 hours
Place mixture in blender and add simple syrup as needed until mixture reaches a smooth gel consistency
Keep in squeeze bottle for plating
Directions
Sear the four 'Frenched'lamb chops and brush with marinade. Then, plate yogurt mix in a circular motion and place lamb in center, place chops bone side up in an interlocking method. Add apricot gel into a zigzag motion over lamb and mint mixture.
Annie Gimbel
