A Bachelor & His Grill’s Herb-Encrusted & Seared Lamb Chops! Conceptually sophisticated, yet simple in preparation & execution. The perfect date night recipe for 2. Lite. Tender. Gorgeous cuts of seared medium-rare lamb. Bold, earthy, & smoky flavors. All plated over a light tossed salad of fresh Spring Greens & Balsamic Glaze.
3Cupswhole wheat flourplus 1/2 cup for prepping dough rolling surface
1Package active dry yeast
2Tablespoonsextra virgin olive oilplus additional for brushing flatbread
1teaspoongranulated garlic powder
1teaspoonkosher saltor to taste
1teaspooncracked black peppercornor to taste
16Ouncessliced filet mignonor steak cut of choice (see recipe below)
2Cupsspring lettuce and arugula mix
6fresh black mission figsthinly sliced
1/3Cupchopped walnutssalted & dry roasted
Balsamic reductionsee recipe below
In small bowl stir together 1/4 cup warm water & honey, then dissolve yeast. In food processor add 3 cups flour & salt, pulsing until well mixed. To food processor pour dissolved yeast mixture, oil, & remaining water, processing until dough mixture forms.
Meanwhile, dust clean working surface with flour. Knead dough by hand for 3-5 minutes, or until soft in texture, but firm in consistency. Place dough in large bowl, cover with damp towel, & allow to rise at room temperature for 2.5 hours.
When dough has risen, divide into 4 equal balls. Work the dough balls by pulling & folding dough in upon itself. Place dough back in bowl, brush exterior liberally with olive oil, cover bowl with damp towel & allow to rise for another hour.
Dust prep surface with 2-3 tablespoons flour, garlic powder, & salt. One dough ball at a time, with a rolling pin, press out uniformly to 1/8-1/4" thickness.
Preheat grill using 2-zone method in notes below.
Brush rolled pizza dough with olive oil & lay over hot, direct-heat grill grates. Grill side1 for 3-5 minutes, or until dough bubbles slightly & edges begin to brown, leaving sear marks on bottom of flatbread crust. Lightly brush non-grilled side of flatbread with olive oil. Flip dough over to non-grilled side & move to cooler, perimeter grates. Meanwhile, brush grilled side of dough with olive oil & dress flatbread with thinly sliced filet mignon, walnuts & blue cheese. Allow flatbread to grill over cooler grates until cheese has slightly melted & dough is cooked through, approximately 2-3 minutes. Remove flatbread to cooling tray & rest for 3-5 minutes.
Garnish with additional spring greens & arugula, sliced fresh figs, balsamic glaze, & additional seasoning, to taste. Serve hot, alongside a cold brewski (or two), & enjoy!
Creating a 2-zone Grilling Surface: 1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates. 2-burner grill – heat the right side to hot and leave the left side off. 3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off. 4-burner grill – heat the two right zones to high and leave the two left zones off.
2teaspoonsextra virgin olive oilplus additional for basting
1teaspoongranulated garlic powder
2pinchesground thyme leaves
Kosher salt and fresh ground peppercornto taste
In small bowl combine olive oil & herbs/seasonings. Rub liberal amount of mixture over all portions of the steaks, cover in resealable container & rest at room temperature for 1 hour.
Pre-heat grill to it's highest setting, targeting for temperatures between 600-700F.
Remove steaks from marinade & lay meat upon grill's hottest grates, over direct heat. With grill lid open, sear for 4-5 minutes per side, turning only once & basting with oil intermittently.
Move steaks over indirect heat, close grill lid, & cook to medium rare-medium. Removing the steaks from the grill between 130-135○F. Lightly brush with olive oil & tent with tin foil for 3-5 minutes, allowing the meat to reabsorb it's juices & arrive at serving temperature.
Season to taste & prepare to plate upon flatbread.
Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until extra crispy.
Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
In Food Processor pulse together Cooled Bacon, Blue Cheese Pistachios, & Olive Oil.
Intermittently scrap sides of Food Processor, folding back into Mix, pulse until well-combined & desired consistency achieved.
Liberally stuff Dates with newly formed Bacon/Cheese/Pistachio Mix.
Place stuffed Dates upon a lined Baking Sheet & in Oven for 15-20 minutes, or until Cheese is slightly melted & Dates tender.
Remove Stuffed Dates from Oven & lay over Cooling Rack.
Meanwhile, in a Saucepan over Medium-High Heat, bring to a low simmer Balsamic, Sugar, & Honey, stirring occasionally for 15-20 minutes, or until reduced to 1/3 Cup.
Remove Balsamic Reduction from Heat & allow to cool for 2-3 minutes.
Plate the Stuffed Dates, Drizzle with Balsamic Reduction, Serve & ENJOY!
Stuffed & Roasted Medjool Dates
ABOUT LIVE FIRE REPUBLIC
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…