From the Kitchen of Executive Chef Ian Rynecki


For the Sauce

1 jalapeño, seeded

1 cup cilantro leaves

2 cloves garlic

½ teaspoon black pepper

1 teaspoon cumin, toasted and ground

¼ cup pumpkin seeds, toasted

2 ½ teaspoons granulated sugar

¼ cup extra virgin olive oil

1 tablespoon sherry vinegar

Zest and juice of 1 lime


From the Butcher

2 lamb porterhouses, 1 ½ inches thick each



To toast the pumpkin seeds, heat the oven to 350 degrees. Place un-toasted pumpkin seeds on a sheet pan and put into the oven for 10-12 minutes.

Combine the jalapeño, cilantro, garlic, pepper, cumin, pumpkin seeds, sugar, oil, vinegar, and lime in blender and pulse until only a few chunks remain, the final result should look like a rustic pesto.

Remove the lamb 30 minutes before you want to cook and allow it to come closer to room temperature. Season liberally with salt and black pepper. Heat a cast iron or another heavy pan over medium-high heat, add 2 tablespoons olive or other high-temperature oil until wisps of smoke appear. Sear lamb porterhouse 6 minutes per side.Remove from the pan and cook for an additional 3 minutes in a 350-degree oven for medium temperature

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