Get a Taste of New Zealand Right at Home With These Lamb Chops


New Zealand Lamb Chops, English Pea and Boursin Puree, Garlic Confit Eggplant 


You’ll Need:

  • 1 four-bone lamb rack
  • 1 tbs Herbes De Provence 
  • ½ cup fresh shucked English peas
  • 1 tbs Boursin cheese with herbs
  • 1 Japanese eggplant
  • 5 cloves garlic
  • 1 cup olive oil
  • Salt and pepper

Directions:

  1. Boil fresh peas until soft, about 10 minutes.
  2. Add peas and Boursin to blender and blend on high till smooth, season with salt and pepper and set aside.
  3. Cut eggplant into 1-inch thick circles.
  4. Add olive oil and garlic to small pot and turn to low, add the eggplant.
  5. Let eggplant cook on low for 20 minutes, remove from oil, season and set aside.
  6. Clean lamb rack by trimming the fat and scraping bones until completely clean.
  7. Season the lamb and pan sear in a very hot pan.
  8. Finish the lamb in a 350 degree oven for about 12 minutes, or until a meath thermometer reads an internal temperature of 118 degrees.
  9. Coat lamb with the Herbes De Provence and cut into four chops.
  10. Plate your dish with the pea puree, eggplant and chops. 

Mesa Verde Country Club | 3000 Clubhouse Road, Costa Mesa | 714.549.0377 | mesaverdecc.com

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