I’m doing something a bit different today. Once a month I’m going to be featuring a recipe from one of our wonderful local chefs. Today, I’m sharing a delicious recipe from Chef Dave Snyder, owner/chef of two fabulous restaurants here on St. Simons, Tramici and Halyards. Dave always brings freshness to the table as he and his staff prepare seasonal foods made with fresh local produce and the finest meats, fresh caught fish and seafood. I think you’ll enjoy this delectable offering from Chef Dave. Pair it with an organic arugula salad, tossed with crumbled goat cheese and a nice bottle of Zinfandel for the perfect meal! This recipe comes from the cookbook Chef published a couple of years ago, “Edible Art”. If you’re interested in the book you can order a copy here: http://halyardsrestaurant.com/store/
Fig Compote On Lamb Chops
Ingredients:
2 cups Honey
2 cups Red Wine Vinegar
2 oz. Worcestershire
1 teaspoon Mustard Seed
1 pound Dried Black Mission Figs, diced
Preparation:
1. Reduce honey, vinegar, Worcestershire and mustard seeds to 1/3 cup
2. Add figs and simmer for about 15 minutes or to desired consistency.
3. Season with salt and pepper to taste
Lamb Marinade
1 cup Honey
2 oz. Mint
3 Tablespoons Worcestershire
1. Puree all ingredients in a blender.
2. Marinate chops for 4 hours
3. While grilling, use a brush to apply more marinade
4. Place Fig Compote on top of finished lamb chops
Variation: For fun, add a little Peppermint Schnapps to the figs after simmering.
2 Responses
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Joan Says:
What a great idea! Go for some meatless recipes for us vegetarian types!
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Melissa Says:
Definitely, Joan! I have a fabulous post full of vegan recipes from Spring 2013. I cooked in my kitchen with Chef MiMi McGee. I’ll send you the link if you like!
