Method:
For Lamb Porterhouse:
Remove all leaves from rosemary and thyme
stems. Place lamb, rosemary, thyme, garlic, oil, fleur de sel and pepper
in sous vide bag. Set water bath to 128°F; circulate for 2 hours. Remove
from bag; grill or sear to desired temperature.
For Polenta Fries:
In a pan, heat cream and water lightly seasoned with
salt to a boil over high heat, about 5 minutes. Quickly whisk in polenta
until fully incorporated. Lower heat to a low simmer; add butter,
allowing polenta to cook, stir-
ring occasionally, for 30 min-
utes. Finish by stirring in
parmesan, tomatoes, basil,
and salt and pepper to taste;
cool, cover and refrigerate.
Cut into fries size. Dust in
flour; fry in
a fryer at 350°F for 1 minute.
For Tomato Mint Churri:
In a bowl, incorporate garlic,
mint, parsley, oregano and
pepper. Before service, add
tomato; adjust seasoning to
taste. Spoon over lamb.
ingredients
Fontainebleau Miami Beach's Executive Chef Thomas Connell has
created a lamb porterhouse recipe that he cooks at home and is
a real crowd-pleaser during the holidays.
SERVES 5
American Lamb Porterhouse
10 American Lamb porterhouse loin chops - 5 ounces each
1 stem Rosemary 1 cup Olive oil
1 stem Thyme 1 tsp. Fleur de Sel
1 clove Garlic 1/2 tsp. Black pepper, fresh cracked
Polenta Fries
1 cup Cream 1 Tbsp. Sundried tomatoes,
8 cups Water finely chopped
2 cups Polenta 1 Tbsp. Basil, finely chopped
4 oz. Unsalted butter 1 Tbsp. Salt
8 oz. Grated parmesan 1 Tbsp. White pepper
cheese Flour as needed
Tomato Mint Churri
2 Roma tomato concasse, 1 cup Mint, finely chopped
cut into eighths 1 cup Parsley, finely chopped
6 cloves Garlic, 1/2 cup Oregano, finely chopped
finely chopped
Salt and freshly cracked black pepper to taste
In the Kitchen
Take your holiday menu to the next level with
these local chefs' appetizing recipes
Recipe
and
image
provided
by
the
American
Lamb
Board
FOOD
