Lamb Prime Rib, Fuyu Persimmon and Bluebonnet Heirloom Tomato Chutney, Smoked Olive Bisque

Lamb Prime Rib, Fuyu Persimmon and Bluebonnet Heirloom Tomato Chutney,
Smoked Olive Bisque

Holiday lamb this time of year with a savory and tart chutney of seasonal persimmon fruits and
local tomatoes. The smoked olives in a rich cream sauce help balance the flavors of the lamb
and herbs. Suitable garnishes are fresh watercress, spinach and arugula.

4 Lamb Racks, split, bones removed
Season with fresh herbs such as rosemary and thyme, salt and pepper
Sear in cast iron pan until golden brown and poele with butter about 5 minutes on low heat.
Allow to rest for 10 minutes before serving for intended medium rare results.

Fuyu Persimmon and Bluebonnet Heirloom Tomato Chutney
serves 6

½ cup sugar
¼ cup apple cider vinegar
½ cup roasted garlic
5 persimmons, peeled and sliced into 8th ’s
1# heirloom tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
2 red onion, diced
4 oz basil, fresh
4 oz mint, fresh
Melt sugar and and vinegar until clear. Add remaining ingredients except for basil and
mint. Cook 20 minutes on low in sauce pan, stirring frequently, season with salt and pepper.
Remove from heat and cool. Add basil and mint and serve. Can be served warm or at room

Smoked Olive Bisque
½ cup kalamata or nicoise olives, rinsed of brine and smoked
1 cup nouilly prat vermouth
1 cup heavy cream
1 T fennel seeds
1 T coriander seeds
1 shallot
2 sprigs thyme
In sauce pan on medium heat, toast spice seeds.
Add vermouth and shallots and olives, reduce liquid by half.
Add heavy cream and reduce by half again. Blend sauce and strain through chinois to remove
seeds. Serve warm with lamb and chutney.


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