| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 6 |
|
Lamb cutlets; (2 portions) |
|
|
Salt and pepper |
| 2 |
oz |
Butter |
| 1 |
oz |
Chopped onion |
| 1 |
|
4 ounces lon grain rice |
| 3/4 |
pt |
Chicken stock |
|
|
Bay leaf |
|
|
Fresh thyme |
|
|
Curry powder to taste |
| 2 |
|
Egg yolks |
| 2 |
fl |
Double cream |
|
|
Rosemary |
INSTRUCTIONS
Preheat the oven to 200C.
Season and seal the lamb chops in a frying pan with the melted butter and
place on a baking tray. Heat the butter in a medium saucepan and cook the
onion without colouring (2-3 minutes), then add the rice. Cook for a
further 2-3 minutes without colouring, stirring continuously.
Add the stock, bay leaf and thyme and cover with grease proof paper. Bring
to the boil and allow to simmer for 15 minutes until cooked and liquid has
evaporated.
Allow the rice to cool, place in a food processor and blend until smooth.
Blend in 1/4tsp curry powder, salt and pepper. Add the egg yolks and cream
to form a pipe-able consistency.
Place the mixture in a piping bag with a star nozzle and pipe over the
chops. Place a sprig of rosemary on top of each chop. Cook in the oven
until the topping is crispy brown - about 10-15 minutes.
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