Executive Chef Giuseppe Fanelli of tredici NORTH shares his recipe for lamb chops along with sweet potato marshmallow flan and ginger beer braised greens.
1 lb lamb chops
4 tbsp olive oil, divided
2 tbsp whisky smoked sugar in the raw
a sprinkle on cayenne
Season lamb with salt and pepper. Grill or pan sear to just under desired temperature. Add sugar and cayenne; finish in the oven till sugar melts.
Sweet Potato Marshmallow Flan
2 large sweet potatoes, or enough for 1 1/2 cups puréed roasted sweet potatoes
1/2 cup cream
1/4 cup mild honey, such as clover
1 tsp vanilla extract
2 tbsp drained yogurt or crème fraiche
1/2 tsp freshly grated nutmeg
1/4 tsp salt
6 4 oz aluminum tins
Preheat oven to 425 degrees. Pierce the sweet potatoes in several places with the tip of a paring knife. Place on the baking sheet and bake 40 to 50 minutes, until soft and oozing. Remove from the oven and when cool enough to handle, peel and place in a food processor fitted with the steel blade (you can also blend the mixture with a hand blender) and puree with eggs, cream and flavoring (remaining ingredients). Turn the oven down to 350 degrees. Spray tins with nonstick spray and fill with mix. Place on a baking sheet and bake for 30 to 40 minutes, or until set. Remove from the oven and allow to cool. Optional: top with marshmallow fluff and toast with torch when lamb is ready.
Ginger Beer Braised Greens
1 garlic clove, minced
Extra Virgin Olive Oil
2 bunches Lacinato kale, center stalks removed
2 tbsp butter
1/4 cup cream
3 tbsp ginger beer
Brown garlic in olive oil; add kale and toss. Add butter, cream and ginger beer; cook until reduced to thick