Posted: Sep 25, 2013 6:47 AM
Updated: Sep 25, 2013 2:39 PM
Chef Enrique Alcantar from PY Steakhouse at Casino Del Sol Resort show us how to make Pan Seared Lamb Chops with Sweet Potato Puree and Chili Demi-Glace.
2 two bone French's lamb chops
2 Tbsp.-Olive oil
Salt and pepper cook to desired temperature
Sweet potato puree
2 pounds sweet potato peeled and rough chops
Water to boil sweet potato, Boil potato till tender
Place in cooked sweet potato in a blender with ¼ cup of cream and 1 Tbsp. butter and 1Tblsp agave nectar, blend till smooth keep warm
2 cup rich brown stock
1/2 cup sherry wine
1 each dried seeded chili pod
(Ancho, Guajillo, Pasilla can be used)
Reduce to half low heat, or until sauce can coat the back of a spoon
Remove chili pod and reserved liquid
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