Recipe courtesy of Mark French
Show: The Best Of
Episode: Beach Eats
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Homemade BBQ Sauce

Recipe courtesy of Ree Drummond

Sweet and Sticky BBQ Beef Ribs

Recipe courtesy of Nancy Fuller

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Lamb Kebabs with Tamarind Sauce

Recipe courtesy of Roger Mooking

Seeded Lamb Chops with Tamarind

Roasted Lamb with Pomegranate-Tamarind Sauce

Recipe courtesy of Aarón Sánchez

Tamarind Water

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.