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Eric Ketzel | Pedernales EC

4 small lamb chops
1/3 cup chopped pecans
1 teaspoon ground cumin
1 tablespoon crushed garlic
2 teaspoons coarse salt, divided
2 teaspoon coarse black pepper, divided
1 tablespoon olive oil
1 cup coarse corn grits
1/4 cup butter (1/2 stick), divided
3/4 cup heavy cream, divided
2 cups grated Parmesan or pecorino cheese
Lemon juice to taste
1/4 cup bourbon
Sriracha sauce to taste

1. Bring the lamb chops to room temperature and preheat oven to 375 degrees.

2. In a food processor, grind the pecans, cumin, garlic, 1 teaspoon of salt, 1 teaspoon of pepper, and olive oil into a fine paste; spread on the lamb chops and place them in a baking dish. Put the chops in the oven and bake them until they reach 135 degrees for rare or 165 degrees for well done. This could take 30 to 40 minutes, so test with a meat thermometer for accuracy.

3. While chops bake, bring 2 cups water to a boil in a saucepan. Add remaining salt and pepper, and slowly add the grits in a steady stream. Reduce heat to medium and stir constantly until the grits are creamy, about 20 minutes. Add more water if necessary to reach desired consistency.

4. Pull out the chops and let them rest, covered, while you finish the grits. Add half the butter, half the cream and all of the cheese to the grits. Add lemon juice to taste. Stir thoroughly. Cover and let sit.

5. In a small pan, melt the remaining butter. Add the remaining cream and the bourbon and briefly raise the temperature to a boil, then remove mixture from heat and let sit.

6. To serve, ladle the grits into a bowl and liberally lace with Sriracha sauce. Place the chops on top and drizzle bourbon sauce over the top.

Servings: 4. Serving size: 1 chop. Per serving: 798 calories, 22.24 g protein, 54.94 g fat, 41.59 g carbohydrates, 3.88 g dietary fiber, 1,916 mg sodium, 1.64 g sugars, 122 mg cholesterol