Grilled Lamb Porterhouse Chops

Name: Grilled Lamb Porterhouse Chops
Yield: Serves 4
Ingredients: 1 1/4 cups all-purpose flour, plus more for rolling; 1/2 teaspoon kosher salt; 8 tablespoons (1 stick) unsalted butter, cut into pieces, chilled; 4 to 6 tablespoons ice water; 2 tablespoons canola oil; 3/4 cup fresh or frozen corn kernels; Kosher salt and freshly ground black pepper; 3 large eggs; 3 tablespoons cream cheese, at room temperature; 1 cup heavy cream; 1/2 recipe Smoked Chile Collard Greens (page 174), drained on paper towels and cooled; 1/2 cup Dijon mustard; 1/4 cup ketchup; 1/4 cup molasses; 1/4 cup honey; 2 tablespoons pure maple syrup; 2 tablespoons rice wine vinegar; Kosher salt and freshly ground black pepper; 4 (6- to 7-ounce) lamb porterhouse chops; Parsley Oil (page 239; optional), for garnish

December 14, 2011

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.

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