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
1 Rack of Lamb (cut into individual chops)
1 tsp Fresh Rosemary
2-3 Tbs Olive Oil
Salt and Pepper to taste
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.
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
Season chops with olive oil, salt, pepper and
fresh rosemary. Cook in grill pan or on the grill
to desired degree of doneness.
Note: If using outside grill use indirect heat
to keep from overcooking. Meat will not be as
tender if overcooked.