Grilled Lamb Chops, Pomegranate Molasses, Freekeh Salad, Surinam Cherry Preserves, Grilled Curry Eggplant, and Mint Jus

Adapted by
January 2012
Yield: 10 3-ounce Servings


Grilled Lamb Chops
1 bottle pomegranate molasses
1 cup olive oil
¾ cup white soy
½ cup very roughly chopped rosemary leaves
3 tablespoons minced garlic
1 teaspoon freshly ground black pepper
1 lamb rack, cut into 4 double chops
Grilled Curry Eggplant
1 cup olive oil
1 tablespoon Madras curry powder
1 tablespoon minced garlic
Salt and freshly ground black pepper
4 Big Island Hawaiian long eggplants, cut into 9-inch pieces on the bias
Freekeh Salad
5 cups water
2 cups freekeh
1 pinch salt
olive oil
¾ cup small diced carrots
½ cup small diced Maui onion
1 clove garlic, minced
1 cup fresh Ka’u corn kernels
½ cup raisins
¼ cup chopped Italian parsley
Kona cinnamon
Salt and freshly ground black pepper
Mint Jus
2 shallots, minced
1 tablespoon olive oil
2 cups veal demi-glace
¼ cup maple syrup
¼ cup fresh mint
Surinam Cherry Preserves
3 pounds Kona Surinam cherries, pits removed
1 cup granulated sugar
1 cup white balsamic vinegar
1 tablespoon Thai curry paste


For the Grilled Lamb Chops:

Combine the molasses, olive oil, soy, rosemary, garlic, and pepper in a mixing bowl and stir. Marinate chops in the molasses mixture for 2 hours. Grill to the desired doneness, then allow to rest before serving.

For the Grilled Curry Eggplant:

Combine the olive oil, curry powder, garlic, and pepper in a mixing bowl. Toss the eggplant with the marinade and marinate for 1 hour. Grill 3 pieces per order on pickup.

For the Freekeh Salad:

Bring water to a boil, add the freekeh, and cook 20 minutes. Drain the excess liquid (reserving for later use) and cool. Heat olive oil in a sauté pan: add carrots, onions, and garlic and cook till carrots are tender. Add the corn, raisins, and some of the reserved freekeh cooking liquid and cook until corn is just tender. Cool mixture. When slightly cooled, toss with freekeh, chopped parsley, a touch of cinnamon, ¼ cup olive oil, salt, and pepper. Serve at room temperature.

For the Mint Jus:

Sweat the shallots in the olive oil. Add demi-glace and maple syrup. Reduce by ¼. Crush the mint, then add to the jus. Reduce until nappé. Strain and keep warm for service.

For the Surinam Cherry Preserves:

Add the cherries, sugar, vinegar, and curry paste to a saucepan. Bring to a boil and reduce until slightly thick. Chill until it forms a gel. Bring to room temperature to serve.

To Assemble and Serve:

Plate the Grilled Lamb Chops, Grilled Curry Eggplant, Freekeh Salad, Mint Jus, and Surinam Cherry Preserves.