News 4 Cooks

Sep 25, 2013 9:47 AM

Learn how to make Seared Lamb Chops with Sweet Potato Puree

Chef Enrique Alcantar from PY Steakhouse at Casino Del Sol Resort show us how to make Pan Seared Lamb Chops with Sweet Potato Puree and Chili Demi-Glace.

Lamb:
2 two bone French's lamb chops
2 Tbsp.-Olive oil
Salt and pepper cook to desired temperature

Sweet potato puree
2 pounds sweet potato peeled and rough chops
Water to boil sweet potato, Boil potato till tender
Place in cooked sweet potato in a blender with ¼ cup of cream and 1 Tbsp. butter and 1Tblsp agave nectar, blend till smooth keep warm

Chili demi-glace

2 cup rich brown stock
1/2 cup sherry wine
1 each dried seeded chili pod
(Ancho, Guajillo, Pasilla can be used)
Reduce to half low heat, or until sauce can coat the back of a spoon
Remove chili pod and reserved liquid

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