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Dinner

Grilled Lamb Chops Seasoned with Baharat

Finished with Terrapin Ridge Farms hot pepper peach bourbon sauce and torn mint with a Bengalese cabbage, fried hominy, mushroom, green bean, carrot, and toasted mustard seed stir fry finished with Terrapin Ridge Farms jalapeño aioli and coconut curry aioli.

  • Sysco Culinary Team
  • Houston, TX
  • Prep

    20min

  • Cook

    7min

  • Servings

    1

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Ingredients

Your items have been added.

Directions

  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.

Ingredient availability varies by location*

Chef Notes:

Instead of hominy, you can substitute pearl cous cous. Garnish the plate with aioli.

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