Roast cutlets of new season lamb with a tarragon mousse and spring vegetables

Tender lamb cutlets and a creamy tarragon mousse make a delicious duo in this fabulous dinner party dish from Richard Phillips
By Richard Phillips
Roast cutlets of new season lamb with a tarragon mousse and spring vegetables
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

main

  • 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:

  • 100 g chicken breasts, skinned
  • salt, and ground white pepper
  • pinch of ground mace
  • 1/2 egg white
  • 150 ml 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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