Bobby Flay Logo


Pan Roasted Lamb Porterhouse with Cranberry-Texas Red Wine & Chile de Arbol Sauce

Serves: 4

Cranberry-Texas Red Wine & Chile de Arbol Sauce
1 cup red wine (Pinot Noir, Merlot or Cabernet Franc)
1 cup red wine vinegar
2 cups cranberry juice
4 chile de arbol chiles
2 cups granulated sugar
4 cups homemade chicken stock
Salt and freshly ground black pepper

1. Bring the wine, vinegar, juice, and chiles to a boil over high heat, and cook until reduced by ½. Add the sugar and stir until dissolved. Strain mixture into a bowl.
2. Place the chicken stock in a 2 quart saucepan and cook over high heat until reduced by half. 
3. Add the reduced wine mixture to the reduced chicken stock and cook over high heat until reduced to a sauce consistency, strain into a bowl. 
=

Pan Roasted Lamb Porterhouse
2 tablespoons pure olive oil
8 lamb porterhouse chops, 4-5 ounces each
Salt and freshly ground black pepper
Cilantro leaves.

1.Heat the oil in a large sauté pan over high heat. Season the lamb chops on both sides with salt and pepper.
2. Place the chops in pan and cook until golden brown, 3-4 minutes. Turn over the chops and continue cooking to medium doneness, about 2-3 minutes longer. 
3. 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 cilantro leaves.


Share/Bookmark
Close Window