When a friend of a friend liked one of my jewelry pieces - and I discovered that her jams and chutneys were out of this world fantastic - I bartered a trade: jewelry for chutney. I've been waiting for the perfect accompaniment for her spiced apple chutney. When I get the recipe from her, I'll share it with you. It's amazing! Spicy with a hint of sweet.
I served it tonight at our Christmas Eve dinner with a salt and pepper lamb lollipop.
Place whole peppercorns - a mixture of white, pink, and black - and Himalayan pink sea salt in a mortar and crush slightly with a pestle. Rub the mixture on a Frenched rack of lamb and let sit for at least 10 minutes before grilling. Once cooked, slice the rack into separate pieces - with the bone like a lollipop stick - and serve.
Post a Comment