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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, Peaches, Onions
Source: Andrew D'Ambrosi, Top Chef Season 4
rate this recipe:
Lamb Chops, Peaches, Onions, Mint, Potatoes, Balsamic Vinegar
Prep Time: one hour and 15 minutes
Serves: 4
Directions:
Lamb Chops:
Cook lamb chops to medium-rare or desired doneness.
Peach Balsamic Chutney:
Sweat onion in olive oil (do not caramelize). Add peaches, sugar, mint and balsamic vinegar; reduce to caramel consistency. Remove from stove and use immersion blender to puree (slightly chunky). Add salt and pepper to taste. Serve.
New Potato Disks:
Heat 2 quarts olive oil to 325 degrees. Place potato disks in fryer until potatoes are just cooked (not brown). Strain potatoes, separate and place in cooler until chilled. Once chilled, heat remaining oil to 375 degrees and fry potatoes until crispy and brown. Season with salt and pepper and arrange into a stack.
Ingredients:
Lamb Chops:
4 lamb chops
Peach Balsamic Chutney:
2 oz sweet onion, diced
1/2 oz olive oil
2 peaches, diced
1/4 cup sugar
1t fresh mint, chopped
1/2 cup balsamic vinegar
2T salt and pepper
New Potato Disks:
4 quarts olive oil
4 new potatoes (sliced on deli slicer #2)
2T salt and pepper
