Stock up on meats and veggies, then fire up the grill—Fouth of July is here! The summer holiday is practically synonymous with grilling, so why not elevate your family barbecue with this receipe from Chef Aaron Brooks from Four Seasons Miami.
Grilled Aussie Lamb Chops with Tamarind BBQ Sauce, Cornbread and Slaw
Yield: 8 servings
Ingredients
8 Australian lamb chops
4 cloves garlic, crushed
1 T smoked paprika
1 tsp salt
1 tsp cracked black pepper
2 T extra-virgin olive oil
1 T Worcestershire sauce
1 tsp brown sugar
For Barbecue Sauce
⅓ block (about 3 ounces) tamarind pulp (see note in method)
½ cup boiling water
1 quart ketchup
1 quart Coca Cola
1 onion, finely diced
1 cup apple cider vinegar
¾ cup (5 ozs) firmly packed light brown sugar
¼ cup (2 ozs) granulated sugar
2 T fresh lemon juice
1½ T Worcestershire sauce
1 canned chipotle pepper, pureed
1 T chipotle pepper adobo sauce
1 T onion powder
1 T ground mustard
2 tsp fresh cracked black pepper
½ cup boiling water
1 quart ketchup
1 quart Coca Cola
1 onion, finely diced
1 cup apple cider vinegar
¾ cup (5 ozs) firmly packed light brown sugar
¼ cup (2 ozs) granulated sugar
2 T fresh lemon juice
1½ T Worcestershire sauce
1 canned chipotle pepper, pureed
1 T chipotle pepper adobo sauce
1 T onion powder
1 T ground mustard
2 tsp fresh cracked black pepper
*Note: you will have extra for another purpose.
For Corn Bread
2 slices bacon, finely diced
1 large egg
½ cup creamed corn
½ cup corn kernels
½ cup sour cream
2 T canola oil
¼ cup all-purpose flour
¼ cup fine yellow polenta or cornmeal
¼ cup granulated sugar
1 tsp baking powder
½ tsp salt
1 tsp chopped fresh parsley
2 T chopped green onion
¼ jalapeño, seeds removed and pepper finely diced butter for pan
2 slices bacon, finely diced
1 large egg
½ cup creamed corn
½ cup corn kernels
½ cup sour cream
2 T canola oil
¼ cup all-purpose flour
¼ cup fine yellow polenta or cornmeal
¼ cup granulated sugar
1 tsp baking powder
½ tsp salt
1 tsp chopped fresh parsley
2 T chopped green onion
¼ jalapeño, seeds removed and pepper finely diced butter for pan
For Slaw
1 cup sliced green cabbage
1 fennel bulb, thinly sliced
½ cup sliced green onions
¼ sweet white onion, thinly sliced
¼ cup sour cream
¼ cup mayonnaise
3 T cider vinegar
2 T chopped fresh parsley
1 T granulated sugar
1 T Worcestershire sauce
1 tsp hot sauce
1 tsp cracked black pepper
½ tsp salt
1 cup sliced green cabbage
1 fennel bulb, thinly sliced
½ cup sliced green onions
¼ sweet white onion, thinly sliced
¼ cup sour cream
¼ cup mayonnaise
3 T cider vinegar
2 T chopped fresh parsley
1 T granulated sugar
1 T Worcestershire sauce
1 tsp hot sauce
1 tsp cracked black pepper
½ tsp salt
Method
- Combine all the lamb ingredients in a ziptop bag or shallow pan. Marinate the lamb for a minimum of 2 hours.
- Combine the tamarind pulp with the boiling water. Let it sit for 15 Minutes, then strain it through a fine-mesh sieve. Discard the fibers and seeds and use the remaining pulp (note: you could substitute 2 ounces prepared tamarind paste and omit the boiling/straining step.)
- Mix the pulp with the remaining ingredients in a large pot. Bring them to a simmer and cook the mixture for 1 hour. Remove it from the heat and let it cool. Puree the sauce with an immersion or stand blender.
- Preheat the oven to 375°f. In a large bowl, combine the bacon, egg, creamed corn, corn kernels, sour cream, and oil.
- In another bowl, combine the flour, polenta, sugar, baking powder, salt, parsley, green onion, and jalapeño. Pour the mixture into the dry ingredients and mix until just combined.
- Butter a 12-inch cast-iron or ovenproof skillet. Pour the batter into the skillet and bake for 40 minutes, or until a tester inserted in the center comes out clean.
- Let the cornbread cool slightly, then cut it into 8 Wedges.
- In a large bowl, combine all the slaw ingredients at least 5 minutes before serving.
- Preheat a grill. Remove the lamb chops from the marinade and discard the marinade. Grill the lamb to the desired temperature, basting the chops with a little of the BBQ sauce. Remove the lamb from the grill and let it rest for 3 Minutes before serving.
- Serve each chop with a wedge of warm buttered cornbread, a nice scoop of slaw, and a liberal dose of tamarind BBQ sauce
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