Posted 11:55 AM 7/18/2012 : News 4 Cooks: Grilled Australian Lamb Chops
TUCSON - Today on News 4 Cooks at Noon, Chef Erik Savin from PY Steakhouse at Casino del Sol stopped to make one of their signature meals. Here's the recipe:
Grilled Australian Lamb Chops, Pickled Onion, Citrus and Farro Salad, and Mint Vinaigrette
Ingredients and Recipes:
Australian lamb chops
Cracked black pepper
Blended Extra virgin and canola oil
2 red onions cut in ½ in. rings
½ t ground cumin
½ t coriander seeds
4 bay leaves
8 sprigs thyme
½ c rice wine vinegar
2 T red wine vinegar
Salt and white pepper
Put onions flat in the bottom of a ½ 200 pan. Sprinkle cumin, coriander seeds, salt and pepper over the onions. Spread the thyme sprigs over the onions and add the bay leaves. Pour the vinegar around the onions, not over them. Cover with foil. Place in a 350 degree oven for 20 min. Remove from oven, and discard the bay leaves and thyme. Cool the onions in the reserved liquid.
1 lbs. faro
1 1/3 cups water
1 1/3 C chicken stock
1 sprig thyme (large tree like)
1 t Salt
Soak farro in water for 1 hour. Drain water. In a med. sauce pot, combine the farro, stock thyme and salt. Bring to a boil. Reduce to a simmer. Simmer for 5 min. remove from heat. Strain through a china cap. Spread out in to a cool pan. Remove the thyme sprigs. Cool.
Grapefruit orange and lemon segments. Reserve the juice from each.
2 T Mint chiffonade
2 T parsley coarsely chopped
1 t chopped garlic
1/4 C Warm water
1/4 C Lemon juice
1 C Extra virgin olive oil
Put the mint, chopped parsley and garlic in to a small bowl. Add the warm water. Allow to sit for 10 min. add the lemon juice. Slowly whisk in the oil. Season with salt and pepper.
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