Sorghum Glazed American Lamb Chops, Black-Eyed Peas and Pickled Mustard Greens
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Recipe Provided By
Executive Chef Jammir GrayServings
8
Ingredients
Sorghum Glaze:
- 1 cup sorghum
- 2 tablespoons garlic, minced
- 2 tablespoons shallots, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons whole grain mustard
- Salt and ground black pepper, as needed
Pickled Mustard Greens:
- 1 pint apple cider vinegar
- 1 pint water
- 1/2 cup sugar
- 1/2 cup salt
- 1 teaspoon yellow mustard seeds
- 1 garlic clove, sliced thin
- 1 quart mustard leaves, cleaned, loosely packed
Black-Eyed Peas:
- 2 ounces salt pork, small dice
- 1 cup onion, yellow, small dice
- 1/2 cup celery, small dice
- 1/2 cup carrot, small dice
- 2 tablespoons garlic, minced
- 1 pound dried black-eyed peas, cleaned, soaked overnight
American Lamb Chops:
- 4 American Lamb racks, frenched, cut into double chops
- Salt and ground black pepper, as needed
Directions
For the Sorghum Glaze: In a small pan over low heat, simmer sorghum, garlic, shallots, vinegar and mustard together until syrupy, 10 to 15 minutes. Season with salt and pepper to taste.
For the Pickled Mustard Greens: In a medium pot, boil together the vinegar, water, sugar, salt, mustard seeds and garlic. Once it boils, stir in mustard leaves. Remove from heat; let it come to room temperature before refrigerating.
For the Black-Eyed Peas: In a medium pot, brown the salt pork until it begins to turn golden brown. Add in onion, celery and carrot; continue to sauté until vegetables are soft. Add garlic; cook until fragrant. Add peas and enough water to cover by an inch. Turn heat to high and bring to a boil; reduce heat to low. Cook until tender.
For the American Lamb Chops: Season the double lamb chops with salt and pepper. Cook on a hot grill until desired temperature, turning as needed to brown all sides.
In the last minute before the lamb is done, brush with Sorghum Glaze, making sure to cover all sides. Remove from heat; allow lamb to rest.
To assemble: Cut the lamb rack into single chops; plate with Black-Eyed Peas. Garnish with Pickled Mustard Leaves and additional Sorghum Glaze.
Note: The Pickled Mustard Greens are best made in advance
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
