Ingredients
Lamb Chops
Lamb Chops, Frenched 7 each
Latin Spices (Secret Blend) 3 Tbsps
Olive Oil for Sautéing
Polenta
Red Corn Meal 1 ½ cups
Water 5 cups
Milk 1 cup
Salt & White Pepper TT
Garlic-Cilantro Mojo
Extra Virgin Olive Oil ¾ cup
Blood Orange Juice ¾ cup
Key Lime Juice ¼ cup
Garlic Cloves, Roasted & Minced 12 cloves
Shallots, Minced ¼ cup
Fresh Cilantro, Chopped ¾ cup
Oregano 1 tbsp
Light Grey Sea Salt 1 ½ tbsp
Cracked Black Pepper 1 tsp
Ground Cumin 1 tsp
Turmeric ½ tsp
Demerara Sugar 1 tbsp
Preparation
Dredge the lamb chops in the Latin spices. Sauté the chops in the olive oil until medium rare.
Combine the corn meal and water in a heavy saucepan and bring to a simmer constantly stirring. Add the milk and bring to a boil stirring constantly. Cover and simmer until Polenta is soft and creamy. If too thick add more milk. Season and serve
Combine all ingredients in a food processor and process until smooth
