LAMBSICLES

The Ingredients:

Sauce
3 C Apple Juice
1 1/2 Granny Smith Apples (cubed)
2/3 White Onion (chopped)
2 Tbs Garlic
2/3 C Mint (chopped)
1/2 C Cilantro (chopped)
1 tsp Marjoram
1 Tbs Cornstarch (dissolved in a little water)
1 1/2 Tbs Olive Oil
Salt to taste

Meat
1 Rack of Lamb (cut into individual chops)
1 tsp Fresh Rosemary
2-3 Tbs Olive Oil
Salt and Pepper to taste

Lamb, some do not like the taste, others have never tried it. I myself have, and wow is it good. There are some parts of the lamb that are a bit tough, then there are parts that just melt in your mouth. The most popular type of cuts are the Lamb - Chops. The more expensive and the most tender chops are the ones cut from the loin and the rib. The less expensive chops are cut from the leg and shoulder. In this issue Chef Dominic is going to be using the Rib Chop for his delicious “Lambscicles and Apple Mint Sauce”. The Rib Chop is carved from the “rack of lamb” also called a rib roast. The rack comes with about seven to eight ribs. When cooked right it is sure to be one of the most tender pieces of meat that you will ever have, as you may soon find out or you may already know.
Chef Dominc Guzman is currently making his culinary creations available to the public with his new catering service, adequately named Ambiance Catering. From intimate gatherings to weddings, Ambiance will be sure to accommodate your catering needs. For booking or more information call 559.393.4663.

The Recipe:
Sauce:
Heat onions, apples, and garlic in olive oil until brown. Once browned, add apple juice and let cook on a medium heat until reduced down (15-20 min.). Once reduced add cilantro, mint and salt to taste. Then add cornstarch to thicken sauce and remove from heat.
Lamb:
Season chops with olive oil, salt, pepper and fresh rosemary. Cook in grill pan or on the grill to desired degree of doneness.
Serves 4
Note: If using outside grill use indirect heat to keep from overcooking. Meat will not be as tender if overcooked.