- Lamb Porterhouse
- 10 (5-ounce) American Lamb porterhouse loin chops
- 1 small bunch rosemary, leaves removed
- 1 small bunch thyme, leaves removed
- 1 clove garlic
- 1 cup olive oil
- 1 teaspoon fleur de sel or sea salt
- 1/2 teaspoon freshly cracked black pepper
- Polenta Fries
- 1 cup heavy cream
- 8 cups water
- 2 cups polenta
- 4 ounces unsalted butter
- 8 ounces grated parmesan cheese
- 1 tablespoon finely chopped sundried tomatoes
- 1 tablespoon finely chopped basil
- 1 tablespoon salt
- 1 tablespoon white pepper
- Flour, as needed
- Tomato-Mint Churri
- 6 cloves finely chopped garlic
- 1 cup finely chopped mint
- 1 cup finely chopped parsley
- 1/2 cup finely chopped fresh oregano
- Salt and freshly cracked black pepper, to taste
- 2 Roma tomatoes, peeled and seeded, cut into eighths
“The inspiration for this dish came from me wanting a unique presentation for a very popular item. The porterhouse cut is known as the ‘king’ of steaks in a steakhouse. This cut in lamb gives that same bold statement. Since the flavor profile is rich and buttery, I complement it with a simple chimichurri touched with mint and tomato as a simple, clean accent.” Thomas Connell, executive chef of Fountainebleau
Yield: 5 servings
- Place lamb, rosemary, thyme, garlic, oil, fleur de sel, and pepper in sous vide bag. Set water bath to 128°F; circulate for 2 hours.
- Remove from bag; grill or sear to desired temperature. Serve with polenta fries and tomato-mint churri.
- In a saucepan, heat cream and water, lightly seasoned with salt, to a boil over high heat, about 5 minutes. Quickly whisk in polenta until fully incorporated.
- Lower heat to a low simmer; add butter. Continue to cook, stirring occasionally, about 30 minutes or until polenta is creamy and cooked through.
- Stir in parmesan, tomatoes, basil, and salt and pepper to taste; cool, cover and refrigerate, at least 2 hours. Cut into desired fry size. Dust in flour; fry in a fryer at 350°F for 1 minute until golden.
- Combine garlic, mint, parsley, oregano, salt, and pepper in a bowl. Before service, add tomato; adjust seasoning, if needed.