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Pan Seared Lamb Chops with Mache, Apple and Horseradish Chutney

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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
  Lamb rack 2 Small, frenched bones (7-8 Bone Rack, New Zealand)
  Kosher salt 1⁄2 Tablespoon
  Cracked black pepper 1⁄2 Tablespoon
  Cooking oil 1 Ounce (For Cooking Lamb Racks)
  Granny smith apple 2 , diced
  Diced onions 1⁄8 Cup (2 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Sugar 2 Teaspoon
  Cinnamon stick 1
  Juniper berries 1 Tablespoon, crushed with juice of lemon
  Horseradish 4 Ounce, peeled and grated
  Organic mache 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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Recipe Summary

Difficulty Level: 
Meat, Rack Of Lamb
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!

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Pan Seared Lamb Chops With Mache, Apple And Horseradish Chutney Recipe Video