Lamb Loin Chops Robert

Marinade:

2 cups cilantro stems and leaves

1 Serrano chile

2 tablespoons fresh chopped garlic

2 tablespoons chopped shallot

3 tablespoons chopped ginger, fresh

1/2 cup honey

1 cup low-sodium soy sauce (preferably Aloha brand)

1 teaspoon ground fine pepper

Procedure:

Add all ingredients to food processor. Process to a fine puree.

Purchase 12 lamb loin chops 1” thick (these are the lamb porterhouse cuts)

Toss loin chops with marinade, reserving one cup

Let marinate for four hours or overnight

To make sauce combine one cup marinade and one cup demi-glace (brown gravy if you must)

Heat in sauce pan and reserve until time of service

Broil lamb chops on an open flame till medium rare. Approximately 3 minutes per side.

Top with 1 tablespoon of lamb sauce. Garnish with orange segments.

Serve with suggestions

-Parmesan polenta

-Steamed swiss chard

-Broasted potatoes

-Maple baked spaghetti squash

-Refried garbanzo beans

-Fresh ratatouille

“To know the way ahead, ask those returning.”