Jean-Georges Lamb Chop with Smoked Chile Glaze and Warm Fava Beans

Lamb Chop with Smoked Chile Glaze

Serves 4
Ingredients
8 double-rib lamb chops (about 2 pounds total), frenched
Kosher salt and freshly ground black pepper
2 pounds fava bean pods, shelled (3 cups beans)
Smoked Chili Glaze (recipe below)
2 tablespoons extra-virgin olive oil

Procedure
Heat your grill to medium. Use a light oiled kitchen towel to carefully grease the grill grate. Let the lamb chops stand at room temperature for 5 minutes while the grill heats.
Bring a large saucepan of water to a boil over high heat and salt it. Fill a large bowl with ice and water. Add the fava beans to the boiling water and cook just until the water returns to a full boil, about 2 minutes. Drain the fava and immediately transfer to the ice water. When cool, drain again, then peel the thin skins off the beans.
Pour ¼ cup of the chili glaze into a small dish. Season the lamb chops with salt and pepper, then brush both sides of each chop with a thin layer of the ¼ cup glaze. Grill, covered, for 15 minutes for medium-rare, turning and brushing with a thin layer of glaze every 5 minutes. Transfer to serving plates and let rest while preparing the favas.
Combine the peeled fava beans, the oil, and 2 tablespoons water in a medium saucepan over medium heat. Cook, stirring, until warm, about 2 minutes.
Divide the favas among the serving plates and serve with the remaining glaze on the size.


Smoked Chili Glaze
Makes 1 ½ cups

Ingredients
½ cup of passion fruit puree
1 dried ancho chile, stemmed and roughly chopped
1 dried chipotle chile, stemmed and roughly chopped.
3.4 cup ketchup, preferably organic Heinz
3 tablespoons red wine vinegar
2 tablespoons unsulphured black molasses
2 tablespoons garlic powder
1 ½ tablespoons kecap manis
2 teaspoons nam pla
¾ teaspoon liquid mesquite smoke
½ teaspoon sesame oil
¼ teaspoon kosher salt

Procedure

Bring the passion fruit puree to a boil over high heat in a small saucepan. Reduce the heat to medium and simmer until the puree is syrupy and reduced by half.
Transfer to a blender and add the chilies, ketchup, vinegar, molasses, garlic and onion powders, kecap manis, nam pla, liquid smoke, sesame oil and salt. Blend, scrapping down the sides of the blender occasionally, until smooth. This sauce can be covered and refrigerated for up to 1 week.


Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc