Steps:
- FOR THE LAMB Pre sear each lamb chop on each side quickly. Place small amount of horseradish crust onto each chop, top with panko. Bake lamb chops in olive oil in 400 degree oven to desired temp. Allow 5 minutes to rest. Season with salt and pepper. Serve right away. FOR THE PARSNIP PUREE Cook parsnips in cream and chicken stock mixture. Remove parsnips from liquid when cooked through. Place into food processor and puree with a little of the cooking liquid till smooth. Combine with cooked potato and pass mixture through fine mesh strainer, fold in butter, season with salt and cayenne. Hold hot till time to plate up. FOR THE GOLD CHANTERELLES In a large saute pan saute mushroom over high heat in olive oil. Once mushroom begin to soften deglaze with chicken stock, add butter and brussel sprout leaves season with salt and cayenne. FOR THE LAMB SAUCE Combine all ingredients except butter in saucepot, reduce by half, mount with butter, serve hot. FOR THE PLATE UP In the center of large serving plate place parsnip puree in center of plate. Place mushrooms and brussel sprout leaves on top of puree. Spoon sauce around puree. Lay lamb chops against puree. Garnish with fried parsnips. Serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love