Recipe courtesy of Mark French
Show: The Best Of
Episode: Beach Eats
Total:
1 hr
Active:
30 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Yucca Mojo:
Parsley Oil:

Directions

Yucca Mojo:

In a saucepan, saute the onions and garlic. Add the tamarind syrup, vinegar, brown sugar, ketchup, and bay leaves. Reduce until it becomes thick syrup, about 20 minutes. Season with salt and pepper. Let cool completely.

Yucca Mojo: Peel yucca and boil in salted water until tender. Drain and cool. Cut in long sticks then lightly flour and fry until crisp.

Preheat the oven to 350 degrees F.

In a hot pan, saute onions, peppers, and garlic in a touch of oil. When soft, add the rest of the oil, vinegar, fried yucca, and cilantro. Season the mixture well with salt and pepper.

Generously dip the lamb chops in barbecue sauce and sear well on all sides in a saute pan. Finish in the oven for 10 minutes.

Serve lamb over yucca mojo drizzled with Parsley Oil. Garnish with fresh avocado and watercress.

Parsley Oil:

Puree parsley leaves, oil, and lime juice. Season mixture with salt and hot sauce.

IDEAS YOU'LL LOVE

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Roast Leg of Lamb

Neely's BBQ Sauce

Recipe courtesy of Gina Neely|Pat Neely

Pulled Pork Barbecue

Recipe courtesy of Tyler Florence

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Slow Cooker Georgia Pulled Pork Barbeque

Recipe courtesy of Trisha Yearwood

Foolproof Ribs with Barbecue Sauce

Recipe courtesy of Ina Garten

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking