Grilled Lamb Porterhouse with Fig-Cascabel Sauce

Name: Grilled Lamb Porterhouse with Fig-Cascabel Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 8 lamb porterhouse chops, 4 to 5 ounces each; 2 tablespoons pure olive oil; Salt and freshly ground black pepper; Fig-Cascabel Sauce, recipe follows; Flat-leaf parsley leaves, for garnish; 1 cup chopped dried figs; 1 1/2 cups red wine vinegar; 1/2 cup port wine; 1 cup sugar; 1 cup orange juice; 1/4 cup cascabel chile puree; 4 cups chicken stock; Touch of honey

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Level: Intermediate
Total: 1 hr 15 min

Prep: 15 min
Inactive: 30 min
Cook: 30 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 15 min

Prep: 15 min
Inactive: 30 min
Cook: 30 min

Yield: 4 servings

Ingredients

8 lamb porterhouse chops, 4 to 5 ounces each

2 tablespoons pure olive oil

Salt and freshly ground black pepper

Fig-Cascabel Sauce, recipe follows

Flat-leaf parsley leaves, for garnish

Fig-Cascabel Sauce:

1 cup chopped dried figs

1 1/2 cups red wine vinegar

1/2 cup port wine

1 cup sugar

1 cup orange juice

1/4 cup cascabel chile puree

4 cups chicken stock

Touch of honey

Directions

Heat grill to high or heat a grill pan over high heat. Brush chops on both sides with the oil and season with salt and pepper. Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer.
Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves.

Fig-Cascabel Sauce:

Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.
Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.
Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.