Making Lamb Agrodolce with Ogden's Hearth on 25th

Making Lamb Agrodolce with Ogden's Hearth on 25th

(KUTV) Chef Aj Hubbard joins of from Hearth on 25th in Ogden, and he is showing us how to make lamb agrodolce and to tell us about "Ogden Restaurant Week" coming up. You can learn more by visiting

Lamb Agrodolce:

12 oz. pan seared and wood oven roasted chop, agrodolce , roasted heirloom baby carrots,

daikon radish potato puree

Our Lamb is a local Utah lamb from Summit Creek Lamb. We like using the “T-bone” and this is how we prepare this dish:

The sauce that accompanies our Lamb dish is called Agrodolce. Agrodolce is a traditional Italian sauce that varies season to season

but consists of three main parts: Sweet, Acid, and Hot

For our Agrodolce we use:

honey (100g). Local honey is the best.

red wine vinegar (300g). Imported from Italy.

fresh chili peppers (2 chopped). We get ours in from Peterson Farms Utah.

dried chili peppers (2 tsp). We make our own in house but any would do.

golden raisins (3 tbsp chopped). Food processor gets the job done the easiest.

salt and pepper (to taste). Redmond Salt from Utah is ideal.

Extra virgin olive oil (3 tbsp). We imported our olive oil from all over the world, olive oil is best fresh!

Get everything together in a pot and bring to a boil, reduce heat and simmer until it thickens up to your liking (10-15 min). This is

super easy and keeps for quite some time in the fridge. If its too thick add a little water to it before serving.

Daikon radish puree:

Equal parts potato and daikon radish, boil both to soften and blend together with melted butter. It lasts up to 5 days in the fridge, so

this is maybe a good day-of item.

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