The Houston Country Club Grilled Marinated Texas Ranchers’ Lamb Chops - - Tyler, Longview, Jacksonville |ETX News


The Houston Country Club Grilled Marinated Texas Ranchers’ Lamb Chops


The Houston Country Club
Grilled Marinated Texas Ranchers’ Lamb Chops
Serves 3


3 Lamb Chops


For The Marinade

2 tablespoons sherry wine

1 tablespoon brown sugar

1 teaspoon Granulated garlic

1 cup pineapple juice

1 tablespoon low Sodium soy sauce


For the Sauce

½ tablespoon olive oil

2 tablespoons of chopped Yellow onion

1 tablespoon chopped Garlic clove

2 tablespoons green Bell pepper, 1/8” dice

½ teaspoon chili powder

Pinch cayenne pepper

Pinch cracked black pepper

Pinch ground cumin

1 tablespoon white wine

¾ cup demi-glaze

1 tablespoon chopped Cilantro

½ cup blanched corn kernels

1 tablespoon butter


For The Relish

1 cup avocado

¼” dice 1-cup papaya

¼” dice ¼ cup red bell pepper

¼” dice ¼ cup poblano pepper

chopped ¼ cup red onion chopped

1-tablespoon cilantro chopped

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

to taste salt and pepper


For the Onion Rings

1 medium onion sliced thinly

1 cup all purpose flour

1 teaspoon cayenne pepper

2 teaspoons paprika powder

2 teaspoons chili powder

2 teaspoons garlic powder

1 cup buttermilk


For the Garnish

6 grilled green onion

1 bunch watercress


Mix all ingredients of the marinade in a mixing bowl 9 Ranchers’ Lamb chops with whisk until sugar is dissolved. Let marinade develop for one day in the refrigerator. Place 1/3 of   the marinade into hotel pan, place lamb chops into    pan just large enough to fit all the lamb chops in one layer into the pan. Pour rest of marinade over the lamb chops and cover with plastic wrap. Place into refrigerator and marinate for 12 hours. After lamb chops have been marinated, take out of marinade, remove any excess marinade, season with salt and   pepper to taste and grill to your desired doneness   (recommended medium rare).

Heat olive oil in sauté pan, add onion and garlic and sauté until translucent. Add peppers, chili powder, cayenne, black pepper, cumin and white wine. Bring to a boil, reduce heat, add demi-glaze and simmer for 3 to 5 minutes until green peppers are cooked al dente. Add cilantro and corn kernels, heat through and finish sauce with butter. Check seasoning before service.  

Mix all ingredients for the relish in a mixing bowl, season with salt and pepper to taste.  

Mix all spices with flour, set aside. Place sliced   onions into buttermilk for 5 minutes, take onions out of buttermilk and place into colander to drain off excess buttermilk. Mix onions with seasoned flour, shake off excess flour and deep fry in 350F oil until golden brown, remove from the oil and  place onto paper towel to drain off excess oil.  

Place one scoop of avocado-papaya relish on the plate, and 3 oz. of chili corn sauce.  Next, add tobacco onion rings. Add 3 grilled lamb chops, leaning onto the tobacco onion rings. Garnish with 2 green onions and fresh watercress.    

For more Ranchers' Lamb Recipes, go to:

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