I love the combination of a smokey grilled flavor with sweet, salty, and spicy, and this recipe has all that in one! Created for the 2013 World Food Championships, I wanted to take a twist on pasta, the 'themed' ingredient for the category I competed in {Recipe}, that didn't include typically what you'd expect in a pasta 'sauce'.
The culinary artistry that went into developing this recipe took some time even though it appears that the ingredients are somewhat typical~~hope you enjoy as much as my taste testers did~~while I didn't used this recipe at the WFC it very well could be modified into something else for another food competition!
This post is sponsored by DOLE~~all of the content is that of Ally and Ally's Kitchen~~ disclosure upfront~~
Serves: 8
What you need:
8 petite (very small chops for judges) long bone-in rack of lamb chops (rack of lamb sliced into individual chops by butcher)
12 large green onions with tops (divided)
1 can + 4 individual serving cups of DOLE mandarin oranges (divided)
¼ cup + 2 tbl canola oil
2 tsp sea salt
2 ½ tsp coarse ground pepper
¾ cup orange marmalade jam
2 tbl chopped garlic
1 ½ tbl Korean sweet & spicy sauce-divided (can substitute similar Asian sauce)
1 (16 oz) package of pasta noodles~~those that you can wrap, if you like, around the chop~~I used a red pepper infused noodle~~your choice on your noodle!
What you do:
Drain the can of mandarin oranges reserving the liquid for use (will yield about 1 cup of liquid). Put oranges in a bowl & set aside. Drain the 4 individual cups (will yield about 1 cup) of oranges. Put oranges from cups in another bowl.
Marinade/Sauce preparation: Put 8 green onions on a hot grill (350-400 degrees) and char about 3-5 minutes. Put the onions and drained oranges from the can on cutting board and finely chop/mince. (Can put in food processor for about 2 minutes.)
Put chopped mixture in a bowl and add 2 tbl of canola oil, ½ tsp salt and ½ tsp pepper and blend.
Lamb Chop Preparation: Use 1 tsp salt and 1 tsp pepper to coat both sides of the lamb chops. Put chops in a shallow pie plate. Remove ¼ cup of the onion/orange mixture and coat the lamb chops. Let them marinade as you finish making the sauce.
Making Sauce: Put ½ cup oil in a saucepan over burner on medium high. Add garlic, ½ tsp salt, 1 tsp pepper, and sauté about 2 minutes. Add remaining onion/orange chopped mixture, marmalade jam, ½ tsp Korean sweet and spicy sauce, and let it come to a boil for about 7-10 minutes. Reduce heat to low and simmer about 15-20 minutes to thicken the sauce. Stir occasionally. Meanwhile, make the garnish and grill the lamb chops.
Making Garnish: Put the drained oranges from the 4 individual cups in a skillet coated with cooking spray. Sauté on a medium high burner about 4-5 minutes. Remove from heat. Chiffonade slice the remaining green onions and add to the oranges. Remove from blaze. Set aside for plating.
Grilling Lamb Chops: Coat grill with cooking spray. Heat to 400 to 450 degrees. Cook lamb chops about 3-4 minutes per side. Remove to a plate and let rest about 5 minutes.
Noodles: Prepare noodles according to package directions. Drain and toss in about ½+ cup of the warm thickened sauce and 1 tbl (taste to see if more is needed for spiciness) of the Korean sweet & spicy sauce.
Serve & watch your guests experience nirvana!
©Alice D'Antoni Phillips www.allyskitchen.com
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Tags:contest recipes, dole, dole signature recipes, lamb, lamb chops, mandarin oranges, pasta, signature recipes, world food championships
