Lamb Chops with Pea and Mint Purée and Rhubarb Chutney

Overview

Difficulty: Medium

Servings: 4

Preparation Time: 40 mins

Cooking Time: 60 mins

Download Recipe

Ingredients


For the lamb chops:

For the pea purée:
For the Rhubarb Chutney:
  • 800g of crown roast of lamb(for 12 chops, sometimes also called "rack of lamb")
  • 2 garlic cloves
  • 2 rosemary sprigs
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • Salt, pepper
  • 4 tablespoons of rhubarb chutney
  • Rhubarb chips for garnish
  • 1 onion
  • 180g of flury potatoes
  • 2 tablespoons of butter
  • 400g of peas(frozen or freshly shelled from about 1.5kg of unshelled peas)
  • 200ml of vegetable stock
  • 2 mint sprigs
  • 2 tablespoons of green pistachios
  • Salt, pepper
  • 1kg of rhubarb
  • 250ml of grenadine syrup
  • 200g of (Thai) shallots
  • 60g of ginger
  • 125ml of pineapple juice
  • 100g of dried cranberries
  • 80g of raspberries
  • 3-4 kaff lime leaves
  • Pinch of chilli flakes
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of allspice berries
  • 125g of (muscovado) sugar
  • 1/2 organic lime
  • Salt
  • Pepper

Methods

1. For Lamp Chop:

  • Pat lamb dry with paper towels, trim thick fat layers (leave 2 to 3 mm), scrape the ends of the bones clean with the back of a boning or other sturdy knife. Separate rack of lamb into chops. Peel and slice garlic cloves and chop rosemary very coarsely. Mix garlic and rosemary with lamb chops and olive oil, stir and let rest for at least 30 minutes.
  • Peel onion and potato and slice using the MaxxiMUM Continuous Shredder. In a saucepan, heat 1 tablespoon butter and 2 tablespoons water. Add vegetables and a large pinch of salt, cover and braise over low heat for 5 minutes. Add peas and stock, bring to a boil and simmer for 10 minutes over medium heat. Rinse mint, shake dry and pluck off leaves.Toast pistachios in an ungreased pan while stirring frequently until they become fragrant and season lightly with salt. Chop toasted pistachios very coarsely.
  • Place peas, stock and mint in the MaxxiMUM mixer attachment, purée fiely with remaining butter and season to taste with salt and pepper. Keep purée finely with. Heat a heavy frying pan or grill pan. Season lamb chops with salt and pepper and fry or grill on both sides for a total of 5 to 6 minutes, turning once and adding butter toward the very end. Arrange on plates with pea purée, rhubarb chutney and rhubarb chips, first cut sprinkle with pistachios and serve.

2. For 1.25L Rhubarb Chutney:

  • Rinse rhubarb, cut off dried ends and strip tough peel from very thick stalks (often, this isn’t necessary). For the rhubarb chips, fist cut 200 g rhubarb stalks in half crosswise and then lengthwise into strips 1 to 2 mm thick. Place in a small bowl. Bring 125 ml water and grenadine syrup to a boil, pour over rhubarb strips and let stand for 30 minutes. Remove rhubarb strips from the syrup and drain well. Place the slightly wavy or crinkled strips on baking parchment and dry in the oven or in an automatic food dryer at 70°C for 7 to 8 hours until crispy, carefully turning from time to time so that the strips don’t stick. Let cool and store in an airtight container.
  • For the Chutney, peel shallots and remove roots. Place 800 g rhubarb and the shallots in the MaxxiMUM Continuous Shredder and slice thinly. Peel ginger and also slice thinly in the MaxxiMUM Continuous Shredder. Purée raspberries and pineapple juice in the MaxxiMUM kitchen machine and put through a fine strainer. Tear lime leaves into large pieces.
  • In a saucepan, combine prepared ingredients with cranberries, spices and sugar, cover and simmer over low heat for 5 minutes. Add grenadine-rhubarb syrup and reduce for about 25 minutes uncovered, stirring frequently. Rinse lime, grate of peel and squeeze out juice. Add peel and juice to the chutney and season to taste with salt and pepper. Immediately pour boiling hot mixture into screw-top jars and seal.
  • Tip: Unopened and stored in a cool cellar, rhubarb chutney will keep for 1 year. Refrigerate jars after opening and consume within a few weeks.

Product Used

Kitchen Machine Styline MUM52110

A powerful kitchen machine that boasts an award-winning design and exceptional Bosch quality, the MUM5 is a true all-rounder.

Find out more

Product Used

Sold to millions – tested by millions

Whatever your needs, Bosch offers the right kitchen machine to give you perfect results when preparing meals.

Find out more

Related Recipes

Beef Wellington

Salted Baked Fish

Whole Steam Sea Bass with Preserved Chinese Lettuce, Mushroom and Fresh Chilli Dip

Vegetarian Pot with Mixed Vegetables and Quail Eggs

MyBosch

Sign up today to register your warranty and keep in touch with us.

Service

We are here to help, before and after you purchase.

24 hours support (Monday to Friday) 1300 369 744

Experience Bosch

Discover quality, perfection and reliability.

Dealer Locator

Find your closest dealer