Glazed Lamb Chops with Turnip Puree and Broccoli Rabe

Single cut lamb chops cook fast and tastes great. This dish takes 30 minutes to prepare, costs $20 and feeds 2 people.

Mint Peach Glaze
1 cup organic chicken stock
1/2 shallot diced
1 teaspoon peach preserves
1 tablespoon fresh mint, chopped

In a small sauce pan reduce the stock with the shallots. Once it is reduce to 4 tablespoons of liquid add the preserves and mint. Turn off the heat and let stand, season to taste.

Pan Seared Lamb Chops
6 single cut Australian lamb chops
1/2 teaspoon coriander
salt and pepper
2 tablespoons olive oil
1 tablespoon butter

Season chops with coriander, salt and pepper. Start a large frying pan on medium high. Once very hot add oil and butter and lamb chops. Let cook for 3 to 4 minutes on each side or until golden. Glaze with mint peach sauce. Set aside to rest for 5 minutes.

Turnip Puree
2 organic turnips, diced
1 shallot, diced
2 cloves garlic, chopped
1 tablespoon cream cheese
1 tablespoon butter
1 tablespoon heavy cream
salt and pepper

Put turnips, shallots and garlic in a medium pot with cold water. Bring it to a boil and then turn to medium and cook until turnips are fork tender. Strain and place the cooked veggies into a food processor with cream cheese, butter and cream plus salt and pepper. Puree until smooth.

Broccoli Rabe
1 bunch rapini (broccoli rabe)
1/2 shallot
2 cloves garlic
1 tablespoon butter
2 tablespoons olive oil

Start a medium saute pan on low and add oil, butter, shallots and garlic. Let cook for 15 minutes until it almost is melting. Blanch broccoli rabe in boiling water for 3 minutes and cool immediately in an ice and water bath. Drain and dry the broccoli rabe. Turn up the heat on the saute pan to medium high and toss in broccoli rabe and saute for 5 minutes, season and serve.

This is probably the best looking and tastiest dish anyone can make in a half hour. Buon Apetito!