Adding a touch of elegance and sophistication to the dish, honeycomb enhances the global flavor trends associated with Mediterranean cuisines. Its natural sweetness and floral notes provide a delicious contrast to the savory flavors of grilled lamb, while complementing the sweetness of the sweet potatoes, red bell peppers, and red onion. This combination creates a dynamic flavor profile that transports diners through their taste buds overseas without ever stepping on a plane.
Yields 4-6 Servings
Total Prep Time: ~12 hours, 45 minutes (45 minutes active, 12 hours passive)
Hold Time: 15 minutes assembled held hot
INGREDIENTS
Lamb Marinade
½ Cup Balsamic Vinegar
¼ Cup Lemon Juice
½ Cup Olive Oil
2 teaspoons Garlic Granules
2 teaspoons Onion Granules
1 teaspoon Smoked Paprika
2 teaspoons Fresh Oregano, Minced
1 teaspoons Ground Coriander
1 teaspoons Ground Cumin
Herbed Yogurt Sauce
2 teaspoons Fresh Oregano, Minced
2 teaspoons Fresh Thyme, Minced
2 teaspoons Lemon Juice
2 teaspoons Lemon Zest
2 Tablespoons Olive Oil
1¼ Cups Greek Yogurt
1 teaspoon Kosher Salt
5 Bone-in Lamb Chops, 7-ounce pieces
1½ Cups Sweet Potato, Large Diced Par-cooked
1½ Cups Red Bell Peppers, Large Diced
1½ Cups Red Onion, Large Diced
5 Pieces Pass the Honey Raw Honeycomb
3 Whole Lemons, Halved
5 Pieces Pita Bread, Warmed
CULINARY PREP:
- Marinate the lamb by whisking all marinade ingredients together, submerging the lamb chops in the marinade, and allowing lamb to marinate chilled for at least 12 hours, up to 24 hours.
- While the lamb is marinating, whisk together herb yogurt ingredients in a mixing bowl. Transfer yogurt sauce to a lidded container and keep chilled until service.
- With the grill on high-medium heat, cook the lamb and lemon halves until lamb reaches an internal temperature of 150°F and lemon halves are charred. Bell peppers, sweet potatoes, and red onion can also be grilled in a cast iron skillet or skewered.
- Finish grilled lamb chop with honeycomb, and serve with a side of grilled vegetables, herbed yogurt sauce, charred lemon, and warm pita bread.
CHEF’S NOTES:
- The culinary versatility of honeycomb complements a myriad of global cuisines:
- Mexican Al Pastor Tacos
- South Carolina Pulled Pork Sandwiches
- Chinese Sweet & Sour Chicken
- French Croque Monsieur
- German Bratwurst and Sauerkraut
- Indian Tikka Masala
- Japanese Katsu Sando
Honeycomb's culinary versatility also allows it to be used on various other dinner proteins. It can be paired with roasted chicken or pork tenderloin to add a hint of sweetness and serve as a delectable garnish.
The culinary versatility of honeycomb complements a myriad of global cuisines:- Mexican Al Pastor Tacos
- South Carolina Pulled Pork Sandwiches
- Chinese Sweet & Sour Chicken
- French Croque Monsieur
- German Bratwurst and Sauerkraut
- Indian Tikka Masala
- Japanese Katsu Sando