For the lamb-
Dredge lamb chops in flour , salt and black pepper. Place in egg wash and coat with 2 parts ground macadamia and 1 part Panko that have been mixed together and seasoned. Sear on both sides in a sauté pan and finish in a 425 degree oven until desired temperature is reached.
For the mustard BBQ-
1 cup yellow mustard, .5 cup sugar, .5 cup brown sugar, .5 cup apple
cider vinegar, .25 cup water, .25 champagne vinegar, 1 T chili powder,
1 T paprika, 1 t black pepper, 1 t white pepper, .5 t cayenne.
Mix all ingredients together in a sauce pot and simmer for 20 minutes.
Whisk in 2 T unsalted butter and 1 T liquid smoke.
For the green papaya slaw-
Lemon vinaigrette: 1/8 cup roasted garlic minced, 1/8 cup apple
cider vinegar, 1/8 champagne vinegar, 1/2 cup lemon juice. Whisk
ingredients together and slowly drizzle in 1.25 cups canola oil.
Season with salt and pepper. Note: makes about 2 cups - much more
than recipe requires.
1 cup julienned green papaya, 2/3 cup julienned carrots, 1/3 cup
julienned red cabbage, 1 T diced chives and 3-4 T of the lemon
vinaigrette( see above).
For the peach-
remove pit ( grilling optional) dice and use as garnish
on the plate.