Chef Jody's Lamb Porterhouse Recipe

Chef Jody Brunori from The Laundry in Fenton is the boss behind this beautiful lamb dish featured in December's "Chef Choice" package.
Chef Jody's Lamb Porterhouse Recipe

Every month one of our area chef partners contributes to our Chef's Choice package by choosing a cut and sharing a recipe with our friends and supporters. Here is the recipe from December courtesy of Chef Jody Brunori of The Laundry in Fenton, MI.

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Lamb Porterhouse with Sweet Potato Pancake and roasted asparagus, topped with a snow crab claw and bearnaise sauce

Serves 4
8  4oz Farm Field Table lamb porterhouse
4 snow crab claw
1 pound of asparagus
4 sweet potato cakes
1 cup of bearnaise sauce
Chimichurri sauce
Chimichurri Sauce:
1/2 cup of olive oil
2 tbs of red wine vinegar
1 tbs of lime juice
1 clove of garlic (minced)
2 tbs of chopped parsley
1 shallot (small dice)
2 tbs of chopped oregano
Salt and pepper
-combine all of the ingredients
-slowly add the oil while whisking
- pour over the lamb porterhouse, let sit in marinade for 1 hour mininum
Bearnaise Sauce:
(this should be made last before serving as it is a time and temperature sensitive sauce)
½ cup of apple cider vinegar
3 sprigs of tarragon
1 small shallot
5 peppercorns
1 bay leaf
2 sticks of butter
1 egg yolk
-          Place the vinegar, 2 sprigs of tarragon, shallot, peppercorns, and bay leaf in a small sauce pan. Bring to a simmer and reduce by half. Strain and reserve the liquid.
-          In a small sauce pan melt the two sticks of butter gently. DO NOT BOIL.
-          Combine the yolk and vinegar mixture in a small bowl
-          Create a double boiler by placing the bowl with the yolk and vinegar mixture over a pot with a small amount of water in it. The bowl should rest tightly in the mouth of the pot. Bring the water underneath the bowl to a boil. Place the bowl on top of the pot and begin to whisk the yolk and vinegar mixture until if thickens and forms ribbons. Do this gently as to not scramble the eggs
-          Slowly whisk the melted butter into the egg mixture leaving the whey of the butter in the bottom of the pan
-          Chop the last sprig of tarragon and add the sauce. Hold in a warm place til ready for plating.
Sweet Potato Pancakes:
(can be made ahead of time and reheated in the oven)
2 large sweet potatoes, peeled and shredded
½ of a diced yellow onion
¼ cup of chopped parsley
Salt and white pepper
Dash of nut meg
1 egg
1 cup of flour
Oil for frying
-          Combine all of the ingredients, drain any extra moisture
-          Scale the potato mixture to four equal parts
-          Place the oil in a fry pan, when hot place the sweet potato cakes in the oil and pan fry til golden brown. Sweet potatoes will brown fast because of the sugar content. Be careful not to burn!!!
-          Grill the marinated porterhouses to the desired temperature
-          While grilling the lamb toss the crab claws in butter with salt and pepper place in a 350 degree oven to warm through
-          Toss the asparagus in olive oil, salt, and pepper. Roast on a baking sheet in the 350 degree oven until tender 12-15 minutes
-          Reheat the sweet potato pancake in the same 350 degree oven until hot
-          Place the sweet potato pancake on the plate
-          Top with the roasted asparagus
-          Place two of the porterhouse on top of the asparagus
-          Ladle the bearnaise over the lamb
-          Top with the crab claw