Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
Read More
Search
The Caterer

Cutlets of lamb with a brochette and a basket of winter vegetables

11 September 2006
Cutlets of lamb with a brochette and a basket of winter vegetables

Ingredients

(serves four)

Salt and pepper
8 Frenched lamb cutlets
60g hazelnut butter
8 sprigs thyme
2-3 garlic cloves
150ml lamb jus
4 shallots
4 baby mushrooms
1 red pepper
50g almonds
50g hazelnuts
50g walnuts
50g egg white
40g butter
Small selection of winter vegetables: salsify, parsnips, turnips
100ml lamb sauce

Method

Season the lamb and roast in the hazelnut butter with the thyme and garlic until rosy in colour.

Remove the lamb from the pan, deglaze with the lamb jus, reduce and pass through a chinois.

Roast the shallots in the oven until soft and cut in half. Fry the mushrooms and peppers until soft, and arrange the shallots, mushrooms and peppers on to skewers.

Roast all the nuts and peel the skins. Mix with the egg white. Roll out and crush between two sheets of clingfilm and put in the freezer until firm but malleable.

Brush four moulds with butter, shape the nuts over the moulds and harden again in the freezer.

Heat a deep-fat fryer to 160° and cook the baskets until golden brown.

Slice two lamb cutlets per person. Put the lamb on the plate with a brochette and basket of nuts.

Glaze the vegetables in fresh butter and a little water and season to taste.

Put in the basket and dress the plate with the lamb sauce.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!