Camelot Cuts

Camelot Steakhouse, features the finest cuts of beef, the freshest seafood, an impressive wine menu, and a variety of decadent desserts.

Camelot Lamb Chops with Asparagus Recipe

About Camelot Steakhouse

Camelot Steakhouse, features the finest cuts of beef, the freshest seafood, an impressive wine menu, and a variety of decadent desserts.

Ingredients

3 each 4 oz. Lamb Rib Chops
Kosher Salt to taste
Ground Black Pepper
Olive Oil 
4 each Asparagus Spears, Blanched and Cooled
2 oz Minced Garlic

Directions

Bring a pot of salted water to a boil and reserve a pan of ice water. Drop asparagus spears into the boiling water and blanch for about 45 seconds. Remove the asparagus and drop into the ice water. Set the asparagus aside.
Preheat the grill.
Next take the lamb chops and brush with olive oil on both sides and season all sides with salt & black pepper. Place lamb chops on hot grill all facing the same way. Grill for about a minute and a half then turn them clock wise to make a crosshatch grill mark about 1 more minute. Flip the lamb over and repeat the crosshatch grill mark step. Remove from heat and let them rest on a plate. 

Preheat a sauté pan and add 2 oz olive oil and let it get hot. Add the garlic and sauté for about 20 seconds. Add the asparagus and sauté for about 2 minutes or until it turns a bright green. Remove from heat. Plate lamb chops and asparagus on a round white plate and serve.

Camelot Pork Belly Recipe

About Camelot Steakhouse

Camelot Steakhouse, features the finest cuts of beef, the freshest seafood, an impressive wine menu, and a variety of decadent desserts.

Ingredients

6 oz. Pork Belly, cooked
½ oz. Clarified Butter
2 oz. Jack Daniel’s
1 oz. Demi Glace
1 oz. Camelot Apple Pear Chutney

Directions

Cut the pork belly into 3 2x2 inch cubes. Preheat a pan and add clarified butter. Let it get hot then add the pork belly cubes and brown each side until golden, about 1 minute each side. Pour out any excess fat. Return to medium heat and add Jack Daniels (be careful because the liquor will ignite) let the alcohol burn off until flame dies down. Add demi glace and Camelot Apple Pear Chutney and let the sauce simmer with the pork belly for about 3 minutes. Place pork belly on a rectangular plate, pour Chutney Sauce over pork belly and serve hot. 

Camelot Porterhouse Steak with Blue Cheese Potato Gratin Recipe

About Camelot Steakhouse

Camelot Steakhouse, features the finest cuts of beef, the freshest seafood, an impressive wine menu, and a variety of decadent desserts.

Ingredients

1 24oz Porterhouse Steak
Kosher Salt, to taste
Ground Black Pepper to taste
1/2 oz. Clarified Butter
Extra Virgin Olive Oil

2 lbs Potatoes, peeled and sliced 1/16”
1 Tablespoon Butter
To Taste: Salt
To Taste: Ground White Pepper
1 Pint Heavy Whipping Cream
1 Tablespoon Shallots, Chopped
1 Clove Garlic, Chopped
1/2 teaspoon Fresh Thyme, Chopped
5 oz Maytag Blue Cheese, sliced

Directions

Season Potatoes with Salt and Pepper. Place Cream, Shallots, Garlic, Salt and Thyme in a Sauce Pot and bring to a boil, simmer two minutes. Butter a 9”X13” casserole and add ¼ of the seasoned Potatoes. Pour ¼ of the hot Cream over the Potatoes. Top with ¼ of the sliced Maytag Blue Cheese. 

Repeat with the remaining Seasoned Potatoes, Hot Cream and Sliced Cheese. Cover with foil and bake at 350F for 45 minutes. Remove foil and bake for 15 more minutes to brown. Reserve and keep warm.

Preheat grill. Brush the porterhouse with clarified butter and season both sides with salt and pepper. Place the steak on the hot grill. Grill for about 4 minutes then turn the steak clockwise halfway and let cook for 4 more minutes to create a crosshatch grill mark. Flip the steak over and repeat the crosshatch grill mark method. Remove the steak from heat and let it rest for about 5 minutes. On a large rectangular plate (12” x 9”) place the steak on one side. Cut out a 5”x5” square or round piece of the potato gratin and place on the other side of the plate. Serve hot and enjoy!

Camelot USDA Prime New York Steak with Loaded Baked Potato Recipe

About Camelot Steakhouse

Camelot Steakhouse, features the finest cuts of beef, the freshest seafood, an impressive wine menu, and a variety of decadent desserts.

Ingredients

1 14oz USDA Prime New York Steak
Kosher Salt, to taste
Ground Black Pepper to taste
1/2 oz. Clarified Butter
Extra Virgin Olive Oil
1 Russet Potato
1 oz. Bacon, cooked and chopped
1 oz. Cheddar Cheese, shredded 
2 oz. Butter
2 oz. Sour Cream
Chopped Chives, to taste

Directions

Wash the potato. Cover it in foil and place in a preheated oven, 400 degrees. Cook for about 1 hour and keep warm.

Brush the steak with clarified butter and sprinkle salt and pepper on both sides. Place the steak on a preheated grill. Grill for about 3 minutes then turn the steak clockwise halfway to make a crosshatch grill mark. Grill for another 3 minutes and flip the steak over. Repeat the crosshatch grill mark method. Remove from the grill and let the steak rest for about 5 minutes. Take your hot potato and cut a slit in the top lengthwise. Push the ends of the potato together to open it. Add the butter, sour cream, cheese and chives. Serve with the steak on a round white plate. Enjoy!