| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
Chefs, Surprise |
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 |
|
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. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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