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1
DILL SAUCE: Mix all ingredients well, set aside until needed.
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2
Let sit for at least 30 minutes though.
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3
(You will use this twice in the recipe, and most likely have some leftover).
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4
ONIONBERRY CHUTNEY: In a pan heat oil and butter over medium heat.
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5
Add onions and cook 15-20 minutes, turning occasionally, until they caramelize and turn golden in color.
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6
Add remaining chutney ingredients to the pan and increase heat to med-high and cook until thickened, about 5 minutes.
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7
SURF & TURF: Heat broiler and place rack 8-10 inches from heat source.
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8
Season chops and salmon with salt and pepper and set aside.
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9
To a large broil-proof skillet, add olive oil and butter.
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10
Place on stovetop over med-high heat.
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11
Once oil is ready, sprikle the finely chopped rosemary and dill into the pan.
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12
Place chops and salmon in skillet directly on top of herbs.
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13
Do not move or turn the meats over!
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14
Sear for 2-3 minutes.
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15
Once bottom is seared nicely, immidiately move the skillet under the broiler and broil for 2-3 minutes.
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16
Lightly spoon some of the dill sauce over tops and return to broiler and broil 1-2 minutes more, being careful not to burn the sauce.
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17
Let sit a minute or two before serving.
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18
ASSEMBLY: Smear or drizzle a bit of the remaining dill sauce decoratively onto 2 serving plates.
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19
Place a mound of chutney in the center, then lean just a tip of the lambchop and salmon (1 of each) over the mounds, and across from eachother (like a pyramid).
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20
Use ramekins for your starch and vegetable portions and place across from eachother from the mound (circular around the chutney it would be: salmon, rice, pasta, or potato, lamb chop, vegetable).
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21
Garnish with fresh sprigs of rosemary and/or dill if desired.
