Thursday, September 22, 2011
Bite with Belkys: Porterhouse Lamb Chop with Parsnip Puree from Timpano Italian Chophouse
Its always nice to add a twist to your recipes and tonight, one local chef is showing us how you can get creative with lamb chops. Time to grab a Bite with Belkys.
The Restaurant: Timpano Italian Chophouse
The Dish: Porterhouse lamb chop with a parsnip puree
4 oz. porterhouse lamb chop
1/4 cup of heavy cream
2 Tbs. of butter
1 tsp. of fresh rosemary
3 Tbs. of olive oil
1 tsp. of garlic, sliced
salt, to taste
pepper, to taste
1 tsp of leeks
6 cherry tomatoes, halved
1/2 cup of chicken stock
Method of Preparation:
-Start by peeling the parsnips. Then, cut them into small pieces and cook in a pot of boiling water. You can add a little salt to the water. Chef Curtis says it may take about 15 to 20 minutes to cook.
-Next, strain the parsnips and place them in a blender. Then, add heavy cream, butter and a pinch of salt. Let this all blend together and set it to the side.
-Now, marinate the lamb chop with fresh rosemary, olive oil and sliced garlic. The chef recommends to marinate the meat overnight.
-After, season the lamb chop with salt and pepper and grill until its a medium rare.
-Lastly, prepare a sauce. In a hot pan, add olive oil, leeks, cherry tomatoes, chicken stock, a little salt and butter.
First, serve the parsnip puree. Then, place the lamb chop on top and drizzle it all with the sauce. At the restaurant, they also add their own wine reduction sauce.
Serving Suggestion: Pinot Noir
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and receive a complimentary ten dollar gift card. (Valid for one month from the air date.)
Timpano Italian Chophouse
450 E Las Olas Blvd
Fort Lauderdale, FL 33301