Apricots, Lamb and a Sous Chef
Every now and then my best friend and I will get together and have a full day of catching up and cooking. She usually has random cravings or specific things she wants to experiment with, this time around it was apricots! We decided on a pistachio crusted New Zealand lamb chops as our protein and made a very simple apricot mint chutney to accompany them. On the side we made a sweeter accompaniment, a marscapone Filled apricot, topped with a blackberry, broiled for 5 minutes and then dusted with crumbled pistachios to tie the whole dish together! It looks amazing, tastes amazing and was so insanely simple.
Ps. For the New Yorker that has a thing for pistachios and red meat (like me) Per Lei on the Upper East Side serves a fantastic pistachio crusted lamp chop and to keep the theme going you can finish it off with the most delicious pistachio panacotta!