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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Holiday Special, Main Courses
Horseradish-Mustard Crusted Lamb Chops, Parsnip Puree, Gold Chantrelles
Prep Time: two hours
Serves: 4
Directions:
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.
Ingredients:
FOR THE LAMB
8 each Colorado lamb chops
1 cup horseradish mustard
3 tablespoons panko
Olive oil
Salt and pepper
FOR THE PARSNIP PUREE
2 pounds parsnips, peeled and chopped
1 quart heavy cream
1 quart chicken stock
1 each peeled Idaho potato, cooked and riced
2 tablespoons European unsalted butter
Salt and cayenne to taste
FOR THE GOLD CHANTERELLES
1 pound gold chanterelle mushrooms, stems removed
Olive oil
3 tablespoons chicken stock
2 tablespoons unsalted butter
1 cup brussel sprout leaves, blanched
Salt and pepper
FOR THE LAMB SAUCE
1 package veal demi glace concentrate, store bought
3 cups water
1 sprig rosemary
1 tablespoon unsalted butter
Salt to taste
FOR THE GARNISH
10 pieces fried parsnip strips, thinly sliced
