Chef Dave Banks from Harry's Savoy Grill makes a selection of Hors d'oeuvres.
For pan seared lamb chops organic mache, apple and horseradish chutney
2 Small, frenched bones (7-8 Bone Rack, New Zealand)
Cracked black pepper
1 Ounce (For Cooking Lamb Racks)
Granny smith apple
2 , diced
1⁄8 Cup (2 tbs)
Red wine vinegar
1⁄2 Cup (8 tbs)
1 Tablespoon, crushed with juice of lemon
4 Ounce, peeled and grated
4 Bunch (400 gm) (For Garnish)
Pan Seared Lamb Chops Organic Mâche, Apple and Horseradish Chutney
Prepare chutney ahead of service but not more than two hours. Combine apple, onion, vinegar, cinnamon and juniper in sauce pan, cover and bring to a boil. Remove from heat, stir and recover. Let stand for a few minutes, then remove cinnamon stick. Add horseradish just before service. In a hot sauté pan or a grill, sear the lamb racks for approximately 5 minutes, turning a few times. Let rest for a couple of minutes, cut between the bones, arrange with mâche and chutney on a service platter.
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Are you looking forward to make hors d'oeuvres for your party. Take a look at this excellent video that shows an incredible recipe for pan seared lamb chops and a delicious chutney that has plenty of flavors to tickle your taste buds. This video is a must watch!