FWNewZealand

Lamb Chop with Rocket Pesto and Autumn Vegetable Chutney
New Zealand

8 oz lamb chop
1/2 C. Autumn Vegetable Chutney
4 T. Rocket Pesto
salt and pepper to taste

Season lamb with salt and pepper. Sear lamb until cooked to desired doneness. Remove lamb from pan and top with pesto and chutney.

Autumn Vegetable Chutney

1 each red and green pepper, small dice
1/2 Spanish onion, small dice
1 C. Roma tomatoes, small dice
1/4 C. leek, small dice
2 T. white balsamic vinegar
1 T. olive oil
1 T. fresh mint, finely chopped
1/2 T. fresh ginger, chopped fine
1/2 t. ground coriander
1/2 t. ground cumin
Kosher salt and black pepper to taste

Combine all ingredients (except mint) and mix well. Allow mixture to marinate for at least 2 hours before serving. Prior to serving add finely chopped fresh mint to mixture and toss.

Rocket Pesto

38 Arugula leaves
6 garlic cloves
3/4 C. pine nuts, roasted
3/4 C. olive oil
1/4 C. grated parmesan cheese
6 basil leaves
1/4 t. Kosher salt
1/4 t. white pepper

Process all ingredients together in a food processor or blender and puree until smooth.





		Food & Wine Festival 2000 - New Zealand

		Lamb Chops with Rocket Pesto and Autumn Vegetable Chutney






	Lamb Chop with Rocket Pesto and Autumn Vegetable Chutney New Zealand 8 oz lamb chop 1/2 C. Autumn Vegetable Chutney 4 T. Rocket Pesto salt and pepper to taste Season lamb with salt and pepper. Sear lamb until cooked to desired doneness. Remove lamb from pan and top with pesto and chutney. Autumn Vegetable Chutney 1 each red and green pepper, small dice 1/2 Spanish onion, small dice 1 C. Roma tomatoes, small dice 1/4 C. leek, small dice 2 T. white balsamic vinegar 1 T. olive oil 1 T. fresh mint, finely chopped 1/2 T. fresh ginger, chopped fine 1/2 t. ground coriander 1/2 t. ground cumin Kosher salt and black pepper to taste Combine all ingredients (except mint) and mix well. Allow mixture to marinate for at least 2 hours before serving. Prior to serving add finely chopped fresh mint to mixture and toss. Rocket Pesto 38 Arugula leaves 6 garlic cloves 3/4 C. pine nuts, roasted 3/4 C. olive oil 1/4 C. grated parmesan cheese 6 basil leaves 1/4 t. Kosher salt 1/4 t. white pepper Process all ingredients together in a food processor or blender and puree until smooth.