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Grilled Lamb Chops and Spicy Lobster with Garden Puree (Tyler Florence) Recipe

Grilled Lamb Chops and Spicy Lobster with Garden Puree (Tyler Florence) Recipe

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Grilled Lamb Chops and Spicy Lobster with Garden Puree (Tyler Florence)

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Ingredients:

Serving

1/2 lb sugar snap peas, trimmed
1 lb english peas, shelled
1/2 lb asparagus, tips only (about 2 1/2 inches)
1/2 lb haricots verts or tender green beans, trimmed
1/4 cup extra-virgin olive oil
1 cup ricotta cheese
3 scallions, green parts only, roughly chopped
kosher salt and freshly ground black pepper
4 (1 1/2-inch thick) lamb chops
extra-virgin olive oil
1 stick unsalted butter
1 tomato, seeded and chopped
3 sprigs fresh thyme
kosher salt and freshly ground black pepper
2 lobster tails, halved
mint leaves, for garnish

Directions:

Make the Garden Puree: Bring a large pot of salted water to a boil. Add the peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Save a few pieces of each vegetable to use as garnish. Puree the cooled greens in a food processor while pouring in the olive oil. Add the ricotta and scallions and process again. Taste and adjust seasoning with salt and pepper; set aside.
For the lamb chops: Brush the lamb chops with olive oil and season with salt and pepper. Grill over medium-high heat for about 8 minutes per side for medium rare. Let rest for 5 minutes before serving.
For the lobster: In a small saucepan over low heat melt the butter with the tomato, thyme, salt, and pepper. Cook for about 5 minutes to break down the tomato; set aside. Coat the lobster tails with olive oil and season them with salt and pepper. Grill them shell side down for about 5 minutes. Turn them over and spoon on some of the tomato butter; cook for another 5 minutes. Remove from the grill and keep warm.
To serve: Spoon a generous mound of the Garden Puree onto a plate. Place a lamb chop on top of the Garden Puree and place a lobster tail next to that. Spoon some more tomato butter over the lobster. Garnish the lamb chop with the reserved vegetables and some mint leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	620.07 Kcal (2596 kJ)
Calories from fat	417.74 Kcal
		% Daily Value*
Total Fat	46.42g	71%
Cholesterol	187.35mg	62%
Sodium	383.96mg	16%
Potassium	450.85mg	10%
Total Carbs	23.66g	8%
Sugars	10.33g	41%
Dietary Fiber	8.43g	34%
Protein	27.55g	55%
Vitamin C	69.5mg	116%
Vitamin A	2mg	66%
Iron	55.1mg	306%
Calcium	256.1mg	26%

Amount Per 100 g
Calories	126.62 Kcal (530 kJ)
Calories from fat	85.3 Kcal
		% Daily Value*
Total Fat	9.48g	71%
Cholesterol	38.26mg	62%
Sodium	78.4mg	16%
Potassium	92.06mg	10%
Total Carbs	4.83g	8%
Sugars	2.11g	41%
Dietary Fiber	1.72g	34%
Protein	5.62g	55%
Vitamin C	14.2mg	116%
Vitamin A	0.4mg	66%
Iron	11.3mg	306%
Calcium	52.3mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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