American Lamb Porterhouse with Polenta Fries and Tomato-Mint Churri

 
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Ingredients
  • 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

Lamb Porterhouse

  1. 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.
  2. Remove from bag; grill or sear to desired temperature. Serve with polenta fries and tomato-mint churri.

Polenta Fries

  1. 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.
  2. Lower heat to a low simmer; add butter. Continue to cook, stirring occasionally, about 30 minutes or until polenta is creamy and cooked through.
  3. 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.

Tomato-Mint Churri

  1. Combine garlic, mint, parsley, oregano, salt, and pepper in a bowl. Before service, add tomato; adjust seasoning, if needed.

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