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Recipes
| Seared Western Lamb Chops |
| Chef |
Tim Love |
| Restaurant/Operation |
Lonesome Dove Bistro, Fort Worth, Texas |
| Menupart |
Meats |
| Daypart |
Lunch, Dinner |
| Region |
American |
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Seared Western Lamb Chops
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| Yield: 12 servings |
| American lamb rib chops |
48 |
| Lonesome Dove Game Rub (recipe follows) |
as needed |
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1. Brush chops with olive oil. Season lightly with salt and pepper, then rub with game rub.
2. Cook on hot grill 2 min. each side, then rest 10 min. Grill again 2 min. each side, or until 145F for medium-rare.
3. At Lonesome Dove Bistro, 4 chops per serving are accompanied by goat-cheese soufflé. |
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Lonesome Dove Game Rub
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| Yield: 4 1/4 cups |
| Guajillo chile powder 1 cup |
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| Freshly ground pepper 3/4 cup |
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| Dried rosemary, finely chopped 1/4 cup |
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| Dried thyme leaves, finely chopped 1/4 cup |
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| Packed brown sugar 1/4 cup |
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| Mix all ingredients. Store unused rub in airtight container. |
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