1 green apple (cored, 1/4″ diced)
1/2 red onion (diced)
1/4 mint leaves (loosely chopped)
2 TSP lemon juice
1 TSP white sugar
1 TSP lemon zest
1/2 TSP chili powder
salt and pepper
Carrot Tomato Puree:
1 yellow onion (diced)
2 cloves garlic (minced)
3 carrots (peeled, 1″ chopped)
1 red potato (peeled, 1″ cubed)
2 TBSP butter
2 cups chicken stock
1 TBSP tomato paste
2 TSP lemon zest
salt and pepper
4 lamb chops
salt and pepper
Did you ever watch Lamb Chop’s Play-Along as a kid, listen to that god damn song that ‘never ends’ and then wish you could roast Lamb Chop to make that terrible, terrible music stop? No? Well..maybe that was just me then. Jokes aside, I love a good lamb chop. Since I live in the belt line, the Calgary Co-op downtown Marketplace is my go-to grocery store and they’ve got a wicked meat counter there. So, if I’m not at the farmers’ market, this is typically where I’ll grab my cuts of meat for dinner. Anyway, that’s my tip of the day…onto the food!
For the salsa, place the first 7 ingredients in a small mixing bowl and toss with a spoon until sugar has dissolved and everything is well combined. Season liberally with salt and pepper, toss again and place in the refrigerator until you’re ready to serve.
Moving onto the puree, put the onion and garlic into a medium-sized pot, drizzle with a bit of olive oil and let cook on medium-high heat until the onions begin to caramelize, about 10-12 minutes. Next, add the carrots, potato and butter to the pot and let cook for another 10 minutes, stirring occasionally. Then, stir in the stock (should be just enough to cover the chopped vegetables, add more if needed), tomato paste and lemon zest. Let the mixture simmer for 10 more minutes or until potato is soft and can be pierced easily with a fork. Pour the contents of the pot into a blender or food processor and puree until smooth. Return to pot, season with salt and pepper to taste and keep warm on stove until ready to serve.
Preheat the oven to 425 degrees. Rub the lamb chops on all sides with olive oil and season with salt and pepper. Place a pan on the stove and turn to high heat. Once the pan is nice and hot, sear the chops on the top and bottom, approximately 2-3 minutes per side. Finish in the pre-heated oven for about 8 more minutes for a nice medium-rare piece of meat. Let the lamb rest for a few minutes before serving.
Plate it all up by putting a generous spoonful of the carrot tomato puree on the plate first, top with a lamb chop, finishing with a couple spoonfuls of the apple mint salsa. Done and done!
Total cook time…40 min
1 Comment to “Roast Lamb Chops w/Green Apple Mint Salsa and Carrot Tomato Puree”
- The Canadian Food Experience Project: Seabuckthorn Berry and Shallot Vinaigrette
- Top Chef Canada: Taking The Challenge Home, Week Twelve
- Top Chef Canada: Taking The Challenge Home, Week 11 (and a contest!)
- Sweet And Spicy Udon Noodles
- Top Chef Canada: Taking The Challenge Home, Week 10
- Appetizers & Co.
- Ask Dan
- Calgary & Area
- Monday Night Supper Club
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States