Culinary Institute of New Orleans - Lamb Chops in Clouds

Culinary Insitute of New Orleans

Lamb Chops in Clouds
Serves 4

1 Rack of Lamb (about 8 rib chops)
4 tbsp. Butter
1 lb. Puff Pastry
4 Shallots (finely chopped)
3 cups Mushrooms (finely chopped)
3/4 cup Apricots (dried, finely chopped)
Fresh Mint or Oregano (chopped)
1 Egg (beaten)
Lemon Zest (minced and juice)
Salt
Fresh Black Pepper (ground)

For the Mint Sauce:
2 tbsp. Fresh Mint (chopped)
2 tbsp. Sugar (or to taste)
2 tbsp. Cider or White Wine Vinegar
4 tbsp. Water

Méthode:
Preheat the oven to 425 degrees. Rub the lamb with half the butter and season. Roast the meat for 8 to 10 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees. Gently cook the shallots, mushrooms, apricots and mint (or oregano) in the remaining butter until the juices have thickened. Season with lemon zest, a little lemon juice and plently of black pepper. Press the stuffing between cutlet. Roll out the pastry into a sheet large enough to enclose the rack and fold around the meat, allowing the bones to protrude. Cover the ends of the bones with foil to prevent them from burning.

Decorate with pastry trimmings. Brush over the pastry with the beaten egg. Bake until the pastry is browned. 25 to 30 minutes. Serve with mint sauce. To make the sauce, bring all the ingredients to a boil, remove from heat, stirring to dissolve the sugar. Remove from heat and let cool. (More or less mint may be used and/or apple jelly may be used instead of sugar).