From: Chef Kent Rathbun, Abacus, Dallas.
Yield: 8 servings.
LAMB SIRLOINS:
4 oz. canola oil
8 cloves garlic, peeled
4 shallots, peeled
2 jalapeÒo peppers, peeled and seeded
1 bunch cilantro, coarsely chopped
16 pieces lamb strip loin ( 5 oz. each with bone in)
2 Tbsp. kosher salt
2 Tbsp. cracked black pepper
BLUE CHEESE CRUST:
12 cloves garlic, cleaned
2 Tbsp. olive oil
8 oz. Point Reyes Original Blue Cheese
1 cup panko bread crumbs
1 Tbsp. cracked black pepper
CHIPOTLE:
2 oz. canned chipotle peppers
1 cup olive oil
1 tsp. kosher salt
CILANTRO OIL:
1 bunch cilantro leaves, whole, washed
1 cup olive oil
1 tsp. salt
juice of 1 lime
For lamb strip loins: In a blender combine canola oil, garlic, shallots, peppers and cilantro, and blend on high speed until purèed. Rub on lamb. In a large pan, marinate lamb for about 2 hours. In a low-temperature smoker, smoke lamb for about 15 minutes, making sure the fire is not so hot that it starts to cook the meat. After the lamb is smoked, season with salt and pepper and grill over hickory to medium rare (approximately 4 minutes per side).
For the crust: In a sautè pan, add garlic and olive oil and lightly sautè garlic cloves until they start to brown. Remove from stove top and put in a 350°F oven and bake until cloves are soft. Remove from heat and set aside. In a mixing bowl, mash garlic cloves with a fork until smooth. Add blue cheese, bread crumbs and pepper. Mix until incorporated. After lamb loins are grilled, spread blue cheese crust on top of chops and brown slightly under broiler (about 30 seconds).
For the oils: In a blender combine chipotle peppers, olive oil and salt. Blend until smooth and pour into a squeeze bottle. In a blender, combine cilantro leaves, olive oil, salt and lime juice. Blend until smooth and pour into a squeeze bottle.
Per portion: Plate 2 loins. Decorate plate with oils.
DAIRY MANAGEMENT INC.
