Roast cutlets of new season lamb with a tarragon mousse and spring vegetables
By: Richard Phillips From: Good Food Live
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Roast cutlets of new season lamb with a tarragon mousse and spring vegetables
- Prep time:
- 30 mins
- Cook time:
- 10 mins
- Serves:
- 2
Tender lamb cutlets and a creamy tarragon mousse make a delicious duo in this fabulous dinner party dish from Richard Phillips
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Ingredients
- 2 French-trimmed lamb cutlets
- 2 tarragon leaves
- 100 g pig's caul fat
- 1 large leaf Savoy Cabbage, lightly cooked
- 6baby Carrots, turned and blanched
- 6 Asparagus
- 6baby Leeks, peeled down to the width of a pencil and blanched
- 350 ml lamb jus
For the chicken mousse:
- 100g Chicken breast, skinned
- Salt, and ground white pepper
- pinch of ground mace
- 1/2 egg white
- 150ml double cream
- 50 g tarragon, chopped
Method
1. To make the chicken mousse, cut the chicken into small pieces, place into a food processor. Season with salt and pepper and the mace and puree thoroughly. Add the egg white, then the cream. Pulse briefly just to mix, and then pass through a fine sieve, and then chill. Once chilled, fold in the chopped tarragon.2. Set the oven to 200°C/gas 6. Place a tablespoon of chicken mousse on top of each of the cutlets. Top each with a tarragon leaf.
3. Wrap the cutlets in the pig's caul and roast in the oven for 6-7 min depending on the size of the cutlets.
4. Remove from the oven and allow to the cutlets rest for 3-4 minutes.
5. Place the cutlets on the top of the cooked Savoy cabbage leaf and serve with the cooked vegetables and lamb jus.
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