Bleu Cheese Crusted Lamb Chops with Apple Basil Chutney

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

8 oz
Bleu cheese
5 T
butter, unsalted, melted
6 T
Panko bread crumbs
1 oz
parsley puree
1⁄2 t
salt
1⁄4 t
pepper
2 t
dry mustard
1 t
roasted garlic, chopped
1 t
lemon zest
2 c
apple cider vinegar
2 c
sugar
1 1⁄2 lb
Granny Smith apples, cored, chopped into 1/2" dice
3 T
lemon juice, fresh
1 1⁄2 t
salt
2 T
basil, fresh, julienne
1 U
26 ounce Australian rack lamb
1⁄2 c
olive oil
4 U
rosemary sprigs
1 t
garlic, chopped

Directions

Bleu Cheese Crust
Mix bleu cheese, butter, breadcrumbs, parsley, salt, pepper, dry mustard, garlic, and lemon zest until well combined. Roll into a 2" diameter log and freeze. When needed, cut into 1/4" slices.
Apple Basil Chutney
Ingredients
2 C apple cider vinegar
2 C sugar
1 1/2 lbs Granny Smith apples, cored, chopped into 1/2" dice
3 T lemon juice, fresh
1 1/2 t salt
2 T basil, fresh, julienne
Directions
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.
Lamb Chops
Ingredients
1-26 oz Australian rack lamb
1/2 C olive oil
4 rosemary sprigs
1 t garlic, chopped
Directions
Cut lamb into double chops, 4 oz each
Combine remaining ingredients to form a marinade for the chops; marinate for a couple of minutes.
Grill lamb chops until they almost reach desired temperature, approximately 12 minutes.
Remove from grill and top with bleu cheese mixture, place under broiler and broil until cheese mixture is melted and browned.
Top with Apple Basil Chutney and serve.