Lamb Cutlets with Roquefort Souffle
Prep =30 min; Inactive = 0 min; Cook = 60 min; 4 servings
Ingredients
- 4 lamb cutlets, Frenched
- olive oil
- 1 Raw chicken breast, chilled
- 1 Medium egg white
- 7 oz Heavy cream
- 3 oz Roquefort, cubed
- 1 Clove garlic -cracked
- 1 bunch fresh basil leaves or tarragon – reserve some leaves for the top of the mousse
- 4 large (30cm) squares of caul fat
- 2 oz White wine
- 1/2 teaspoon caster sugar
- 2 oz Water
- Splash olive oil
- 1 Garlic clove – cracked
- Sea salt and freshly cracked black pepper
- 2 oz Heavy cream
- 1 oz Butter
- 1 oz Fresh tarragon, chopped
Directions
To make the mousse, take the chicken breast straight from the fridge and blitz in a blender or food processor until it forms a ball in the bowl.
Add the egg white and blitz again until it forms a ball again.
Add the cream and blitz again until just mixed then add the garlic, tarragon/basil salt and pepper and mix again for another 10 seconds.
Remove to a clean bowl, cover and allow to infuse and chill for at least 1 hr.
To use put 1 tablespoon of the mousse on top of each of the lamb cutlets, press in a cube of cheese add top with a little more mousse.
Finish with another piece of cheese and top with basil or tarragon leaves.
Open out the caul fat and use to wrap the cutlets. Chill in the fridge for 1 hour.
Preheat the oven to 350.
Heat the olive oil in a deep, ovenproof frying pan and when hot seal the wrapped cutlets on the bottom. Take off the heat and roast in the preheated oven for about 12 minutes, or until golden brown and the mousse is firm to the touch.
Remove the cutlets from the oven and set aside, keeping them warm.
Remove the oil and fat from the roasting dish and return it to the heat to deglaze the pan.
Add the white wine, sugar, water, splash of olive oil and the garlic. Season to taste, stir to combine and cook gently to reduce by a third, roughly 10–15 minutes.
When it has reduced, add the cream, butter and tarragon. Bring to the boil and, just before the sauce reaches boiling point, remove the pan from the heat and stir in the oil left over from frying the lamb cutlets. Pass through a sieve and reheat if necessary.
Pour over the cutlets and serve hot.
Notes
• You can replace the Roquefort with blue Stilton.
• Use lamb caul fat instead of pig, or simply none at all but the result is quite different.
• In order to make sure the lamb is very tender, give it a tap with the heel of your hand on a hard surface before cooking to break up the fibers.