|Bleu Cheese Crusted Lamb Chops with Apple Basil Chutney
Bleu Cheese Crust
8 ounces bleu cheese
5 tablespoons Plugrá® European-Style Butter, unsalted, melted
6 tablespoons Panko bread crumbs
1 ounce parsley puree
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry mustard
1 teaspoon roasted garlic, chopped
1 teaspoon lemon zest
Mix all ingredients until well combined. Roll into a 2-inch-diameter log and freeze. When needed, cut into 1/4-inch slices.
Apple Basil Chutney
2 cups apple cider vinegar
2 cups sugar
1 1/2 pounds Granny Smith apples, cored, chopped into 1/2" dice
3 tablespoons lemon juice, fresh
1 1/2 teaspoons salt
2 tablespoons basil, fresh, julienne
Bring vinegar and sugar to a boil in a heavy saucepan, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat.
Add apples, lemon juice and salt to vinegar mixture. Simmer for 45 minutes, stirring frequently, until apples are tender and mixture has reduced to a glaze-like consistency. Cover and chill to hold.
Add basil just before serving and stir to blend.
1-26 ounce Australian rack lamb
1/2 cup olive oil
4 rosemary sprigs
1 teaspoon garlic, chopped
Cut lamb into double chops, 4 ounces each.
Combine remaining ingredients to form a marinate for the chops, marinate for a couple of minutes.
Grill lamb chops until they almost reach your desired temperate, approximately 12 minutes.
Remove from grill and top with blue cheese mixture, place under boiler and broil until cheese mixture is melted and browned.
Top with Apple Basil Chutney and serve. Serves 6 - Chef Dewey LoSasso, North One 10