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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:
First Courses, Season 4
Lamb Chops, Baby Carrots
Source: Erik Hopfinger, Top Chef Season 4
rate this recipe:
Lamb Chops, Baby Carrots, Potatoes, Mint, Garlic
Prep Time: 45 minutes
Serves: 5-6
Directions:
Cut potatoes into quarters, peel carrots and cut in half. Poach potatoes and carrots until soft. Heat pan with small amount extra-virgin olive oil, add poached potatoes and carrots. Add garlic (reserve two cloves for later use), salt and pepper. Drizzle lamb chops with small amount extra-virgin olive oil, salt and pepper. Sear both sides and place in 500 degree oven for 5 or 10 minutes, depending on desired temperature.
In blender, blend two cloves garlic, remaining extra-virgin olive oil, mint, sugar, salt and pepper.
Ingredients:
1 bag Yukon gold potatoes (small)
1 bunch organic baby carrots (with stem)
1/2 cup extra virgin olive oil
1 bulb garlic, chopped
Salt and pepper to taste
6 oz lamb chops
1 bunch mint
Pinch of sugar
