GRILLED LAMB PORTERHOUSE WITH FIG-CASCABEL SAUCE

Grilled Lamb Porterhouse with Fig-Cascabel Sauce image

Provided by Bobby Flay

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

8 lamb porterhouse chops, 4 to 5 ounces each
2 tablespoons pure olive oil
Salt and freshly ground black pepper
Fig-Cascabel Sauce, recipe follows
Flat-leaf parsley leaves, for garnish
1 cup chopped dried figs
1 1/2 cups red wine vinegar
1/2 cup port wine
1 cup sugar
1 cup orange juice
1/4 cup cascabel chile puree
4 cups chicken stock
Touch of honey

Steps:

Heat grill to high or heat a grill pan over high heat. Brush chops on both sides with the oil and season with salt and pepper. Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer.
Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves.
Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.
Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.
Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.