Grilled Lamb Porterhouse Chops
Many people think the term porterhouse refers to the size of the steak, but that is not the case. Porterhouse is an on-the-bone cut with a portion of the flavorful strip on one side of the bone and the tender filet on the other. With its lacquering of barbecue sauce and side of a corn–collard green tart, this dish is an ode to the South. The Carolinas are fanatical about mustard-based barbecue sauces. Mustard lends a tangy heat that is offset by dark, sweet molasses, and both are mellowed by mild honey and light rice wine vinegar. This barbecue sauce is as at home with lamb as it is with the smoked pork of the Carolinas. The tart’s savory filling is basically a corn pudding run through with strips of collard greens.
Recipe information
Yield
Serves 4
Ingredients
Corn and Collard Green Tart
Lamb Porterhouse Chops
Preparation
Step 1
To make the tart, combine the flour and salt in a food processor and pulse a few times to combine. Scatter the butter over the top of the flour and pulse until the mixture resembles coarse meal, 6 to 8 pulses.
Step 2
With the machine running, add 4 tablespoons ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky. To test, squeeze a small amount together: If it holds together, it is ready. If it is crumbly, add up to 2 tablespoons more ice water, 1 tablespoon at a time. Form the dough into a flat disk, cover with plastic wrap, and refrigerate until cold, at least 1 hour and up to 24 hours.
Step 3
Roll out the dough to a 12-inch round on a floured surface. Transfer to a 9-inch tart pan with a removable bottom. Trim the dough overhang to 1 inch. Fold the overhang in and press, forming a doublethick high-standing side. Pierce the crust all over with a fork. Freeze the crust for 30 minutes and up to 1 month.
Step 4
Position a rack in center of oven and preheat the oven to 400°F.
Step 5
Bake the crust on a baking sheet, piercing with a fork if the crust bubbles in places, until light golden brown, about 20 minutes. Remove from the oven, keeping the crust on the baking sheet, and let cool slightly. Reduce the oven temperature to 350°F.
Step 6
Heat the oil in a medium sauté pan over high heat. Add the corn, season with salt and pepper, and cook until the corn is light golden brown and tender, about 5 minutes. Let cool slightly.
Step 7
Whisk together the eggs and cream cheese in a medium bowl until smooth. Whisk in the cream, corn, and collard greens and season with salt and pepper. Pour into the prepared tart shell and bake until the sides of the filling are slightly puffed and the center still jiggles slightly, about 40 minutes. Remove the tart from the oven and let cool at room temperature for at least 15 minutes before serving. The tart can be served hot or at room temperature.
Step 8
To make the barbecue sauce for the lamb chops, whisk together the mustard, ketchup, molasses, honey, maple syrup, and vinegar in a small bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 days. Bring to room temperature before serving.
Step 9
Preheat the grill to high or heat a grill pan over high heat. Pour half of the barbecue sauce into a serving bowl and set aside. Season the lamb on both sides with salt and pepper and brush liberally with some of the rest of the sauce. Place the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Brush with more of the sauce, turn the chops over, and continue grilling to medium, 2 to 3 minutes more, brushing the top with more of the sauce. Remove the chops from the grill, brush with some of the reserved sauce, and let rest for 5 minutes.
Step 10
Serve 1 chop per person with a slice of corn and collard green tart and the reserved sauce on the side. Garnish with parsley oil if desired.
