ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients:

12 each Baby lamb chops, New Zealand, 2 oz. each

Marinade Ingredients:

1/4 cup Olive oil
3 each Garlic cloves, crushed
1 tsp. Fresh rosemary leaves, chopped
10 each Fresh basil leaves, chopped
to season Salt
to season Fresh ground black pepper
for service Chef Larry's Papaya Mango Chutney (recipe follows)
12 each Asparagus spears, cooked
8 each Fresh mango slices
4 each Cherry tomatoes, halved
4 -5 oz. Petite salad greens
as needed Chef Larry's Mustard Viniagrette (recipe follows)
to garnish Chives, minced

Method:
Prepare Chef Larry's Papaya Mango Chutney and Mustard Vinaigrette per recipes, reserve. Prepare marinade by combining ingredients. Season with salt and pepper, mix well. Place lamb chops in a shallow pan. Pour marinade over lamb chops. Cover and marinate under refrigeration for one hour. Preheat grill. Remove marinated lamb chops and drain well. Place marinated lamb chops on preheated grill and cook to desired temperature. Dress petite greens with Chef Larry's Mustard Vinaigrette, season with salt and pepper and toss. Portion dressed greens on serving plates. Place grilled lamb chops (3 per serving) on serving plates and top with Chef Larry's Papaya Mango Chutney. Garnish with asparagus spears, sliced mango, cherry tomatoes and minced chives. Serve immediately.

Makes 4 servings

Papaya Mango Chutney Ingredients:

1/2 tsp. Butter
2 each Garlic cloves, minced
1/4 cup Red onion, diced
1 cup Fresh papaya, peeled, seeded, cut into small dice
1 cup Fresh mango, peeled, seeded, cut into small dice
1 cup Fresh orange, peeled, seeded, cut into small dice
1/2 tsp. Curry powder
1/4 tsp. Ground cinnamon
pinch Ground clove
1/2 tsp. Fresh ginger, minced
1 cup Orange juice
1 cup Apple juice
1/4 cup Brown Sugar
2 tsp. Red wine vinegar
to season Salt
to season Fresh ground black pepper
2 tsp. Fresh cilantro, minced

Method:
Melt butter in a saucepan. Add garlic and red onion, saute until translucent. Add papaya, mango, orange, ginger and spices, saute for 3 minutes. Add sugar, red wine vinegar and juices. Bring to a simmer and cook for 10 - 12 minutes. Reduce heat and simmer over low heat until mixture thickens (approximately 30 - 45 minutes). Season with salt and pepper. Cool chutney, stir in chopped cilantro and reserve.

Makes 4 to 6 servings

Mustard Vinaigrette Ingredients:

1 tsp. Dijon mustard
1 tsp. Mayonnaise
1/4 cup Balsamic vinegar
1 tsp. Sugar
1 tsp. Fresh tarragon, minced
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
3/4 cup Olive oil, extra virgin
to taste Salt
to taste Fresh ground black pepper

Method:
Whisk Dijon mustard, mayonnaise, balsamic vinegar, sugar, tarragon, chives and parsley together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Makes 6 to 8 servings