LAMB CHOPS WITH SUMMER TRUFFLE

Updated: Aug 12



I've long been a fan of the fantastic UK Lamb with have available to us, The best in the world by far! In my humble opinion obviously

I’ll describe this rather indulgent lamb Chop recipe as

"ridiculously over the top but well worth the effort"


I think I've been a little unfair really, why shouldn't such a fantastic thing as lamb chops be accompanied by such extravagant ingredient such as Truffle?!!

The truffle is optional but highly recommended - if you're lucky you might even be able to get hold of summer truffles foraged in Surrey and Sussex. If not, try replacing it with a few drops of truffle oil for that unmistakeable flavour.


This recipe would be brilliant for a light supper with friends and family


Serves 4 / 30 minutesPreparation time / 40 minutes Cooking time


SHOPPING LIST


8 la chops or cutlets (ask your butcher to trim them for you)

1 medium egg

100 g breadcrumbs ( Panko breadcrumbs are great for this)

1 large piece of pig caul fat (ask your butcher he'll be able to get you some)

50 g butter

50 g plain flour

200 ml milk

100 g chopped chestnut mushrooms

1 small truffle (optional - replace with a few drops of truffle oil if desired)

100 g finely minced cooked chicken breast

100 g finely chopped cooked smoked bacon

salt and freshly ground black pepper, to taste

METHOD


1.Soak the caul fat in cold water, then rinse, pat dry and cut into eight pieces.

2. Melt the butter in a pan. Add the flour to make a roux and cook out, then gradually add the milk a little at a time to make a white sauce. Season to taste.


3. In a frying pan add a splash of olive oil, sauté the mushrooms, finely chop the truffle and add to the mushrooms (or add a few drops of truffle oil).


4. Stir in the chopped chicken and bacon and allow to cool.


5. Place a tablespoon of the mixture on to each mutton cutlet, then wrap each chop/cutlet in a piece of the pig caul.


6. Beat the egg with a splash of milk, then dip each Chop/cutlet into the egg and then the breadcrumbs to coat. You can dip the cutlets more than once if preferred. This will give you a really crunchy crispy finish, Allow to chill for about an hour in the fridge


7. Heat a little oil in a heavy-based frying pan and fry the chops/cutlets until lightly golden, being careful not to knock off the breadcrumbs.


8. Place in a preheated oven 180c and Continue to cook for about 10 minutes, turning frequently. Transfer to a warm plate and allow to rest for five minutes before serving.


I'd serve these fantastically delicious lamb chops/cutlets with a simple green salad with some minted new potatoes and mint pesto

Happy cooking

Jon

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