Sunday, July 8, 2007

Grilled lamb chops with fig cascabel sauce

I saw Bobby Flay make this recipe on his show months ago, and I am just now getting around to trying it. To be honest, this sauce was kind of a pain to make. It was especially painful when the cascabel and chicken stock mixture boiled over onto my stove. I only used 2 cups of chicken stock instead of four. The end result was a thick, sweet and spicy sauce. On the plus side, the sauce is very flavorful, and it made enough for me to freeze the leftovers so that I don't have to go through this process again!

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