Grilled Lamb Chops Seasoned with Baharat

Directions Print

1. ONE DAY BEFORE. Drain the hominy; spread on a sheet pan and leave uncovered in refrigerator overnight. Make sure it is completely dry.
2. Heat deep fryer to 350° and fry 1 cup at a time until crisp. DO NOT OVERLOAD BASKET AS IT WILL OVERFLOW!
3. Reserve for service. This can be done up to two days in advance.
4. Toast the mustard seeds and reserve. Mix with cumin, cardamom and corriander while the mustard seeds are hot to activate the oils.
5. Thaw and cut lamb into chops. Season with baharat and salt. Reserve for grilling.
6. Cut the green beans on the bias.
7. Grill lamb chops to desired temp, remove from grill and allow to rest.
8. Place a pan on the stove with coconut oil heat on high. Add the mushrooms and carrots and caramelize slightly then add the green beans and the cabbage.
9. Stir fry unil cabbage is wilted slightly. Turn off heat and add spices, coconut curry aioli, and hominy. Reserve for plating.
10. Place the stir fry mixture onto a serving dish and place lamb chops on top.
11. Shake the Terrapin Ridge Farms hot pepper peach bourbon sauce well. Pour on the lamb chops. Garnish with torn mint.