Grilled Lamb Porterhouse with Fig-Cascabel Sauce

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Ah-Mazing!! It was only our 2nd time making lamb, but it was perfect and the sauce stole the show. It took the meal to the next level and leaves an amazing taste in your mouth. It took a long time but it was well worth it and was just as good on day two with pork. I'll add more pepper puree for added spice next time, but was otherwise perfect!

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Love this sauce, and hubby didn't want to waste the pulp so... we saved the pulp, added a little of the sauce to it, put in a 2 crust pie shell and baked it...it was a hit as well.

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We tried this sauce a couple of days ago with some lamb chops. We did not have the Cascabels at the time so we used Ancho sauce. It turned out great and we had plenty left over to freeze. I am anxious to try it once again with the proper ingredients. My wife is very particular when it comes to lamb and my son usually will pass on it entirely. They both loved this sauce with a combination of heat and sweetness. Give it a try!

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I first saw this recipe in Bobby's Mesa Grill cookbook and those are the recipes I used. Not only was a fig sauce used but also a fig-chile marmalade. It appears that this site's recipe combines the flavors of the two and therefore appears much simpler. Bobby's sauces are always time consuming with multiple reductions but can be made a day ahead and the intense flavors are worth the effort. I couldn't find Cascabels locally so I substituted 2 Anchos (mild and 2 Arbol chiles (heat. We like spicy, so next time I would up the chiles. Penderys.com is an excellent source for ordering various chiles online if you plan ahead! Instead of Lamb Porterhouse, we grilled a butterflied leg of lamb. The presentation with the marmalade, sauce and perfectly cooked lamb was restaurant quality. Thanks Bobby for helping me put a 5-star meal on the table! The sweet-hot flavors of the sauce would also work well with pork.

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Just tried this delicious recipe tonight for myself and my husband and he loved it.. It took a little prep time but very much worth it. The different flavors set your taste buds on fire. Highly recommend this dish!!!!

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Like many of Bobby's recipes there are a lot of ingredients in this recipe, and it is rather time consuming. The results are well developed flavors that work extremely well with the lamb. I used a rack, cut into chops. Fantastic. Just read before you cook and factor in plenty of time for sauce reductions.

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I'm Greek and love lamb if you couldn't guess, lol. I watched this recipe on the show and immediately went out and got the ingredients. After cooking everything up to surprise my wife, we both licked our plates almost immediately when we sat down to feast!

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Ditto on the thanks to Diane. Reviewers and raters are what make this site helpful to the rest of us. I was unable to find cascabel chilies so subsitiuted what I could find. I would add that you should watch the last 5" of sausce reduction. Too much and you wind up with jelly. Too little and the sauce is runny. Runny might be better if it is made the day before and reheated. Thick is still good as the flavors are so concentrated and great. Thanks again!

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I made the fig sauce for a ham on Xmas day and it was delicious. (Actually the sauce is time consuming and I made it the day before. The recipe is lacking info for the pepper prep - thank you Diane from NY for your tip. I added some Ancho peppers to the puree mix, and next time I will add more than a 1/4 cup of pepper puree, as we enjoy spicy food. Good recipe Bobby, but please have the editor correct the recipe instructions.

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In the TV episode Bobby made the puree of cascabels the way he has the figs done here in this recipe. He seeded and soaked the cascabels (5-6 and then pureed them in a blender with some soaking water to make a paste like the consistency of pesto. He added the puree into the cooking wine/stock mixture and let it reduce to a sauce and then he added the dried figs (he said you could use fresh one if you want into the sauce right near the end just to soften them. Hope this helps everyone.