A scoff at Escoffier - Lamb Chops Reform with Grilled Peaches MelbaFrom alisdhair 6 years ago
- 16 lamb loin chops - trimmed and the bones cleaned shopping list
- 4 oz. of serrano or other streaky dry cured ham shopping list
- 2 eggs + ¼ cup of cream shopping list
- 1 ¼ cups of medium sized fresh bread crumbs shopping list
- flour shopping list
- ---SAUCE REFORM (according to my taste)--- shopping list
- 3 carrots, 6 ribs of celery, 1 medium onion shopping list
- 5 tbls. of butter shopping list
- 1 lb. of salt pork shopping list
- 8 cloves of garlic shopping list
- 3 bay leaves shopping list
- 2 sprigs of thyme shopping list
- 2 cups of dry white wine shopping list
- 1 ½ quarts of veal stock shopping list
- 2 cups of demi-glaze shopping list
- ¾ cup of capers shopping list
- 8 oz. of white mushrooms shopping list
- 1 oz. of black truffle if available shopping list
- 3 tbls. of toasted green peppercorns shopping list
- 3 tbls. of roux brun shopping list
- --- GRILLED peaches MELBA--- shopping list
- 8 smaller sized yellow fleshed freestone peaches (Reliance, Southern Rose etc) shopping list
- ¾ cup of olive oil shopping list
- ¼ oz. of fresh rosemary shopping list
- 6 cloves of garlic shopping list
- the juice of 2 lemons shopping list
- ---GLAZE--- shopping list
- 1 cup of raspberry juice shopping list
- Half a cup of framboise shopping list
- 1 cup of fresh raspberries + extra for garnish shopping list
- ¼ cup of sweet raspberry preserves shopping list
- 2 tbls. of balsamico shopping list
- Half a tsp. of red pepper flakes shopping list
How to make it
- FOR THE LAMB: Cut the ham into a fine dice and mix it into the breadcrumbs. Dust each chop with flour and then thoroughly coat them with the breading. Pan fry them in olive oil.
- FOR THE SAUCE: Roughly chop the carrot, celery and onion. Cut the salt pork into a small dice. Slowly cook the carrot, celery and onion in 2 tbls. of the butter for 10-12 minutes. Put in the salt pork raise the heat to a sauté and cook for 5-6 minutes. Add the garlic and cook 2-3minutes longer.
- Add the wine and reduce it by half. Put in the stock, demi, bay leaves and the thyme. Bring it to a boil and then reduce the heat to a slow simmer for 35 minutes. Strain.
- Have the mushrooms chopped small. The truffle if used should be grated.
- Sauté the mushrooms in a saucepan in the remaining butter until they begin to brown and then add the capers. Cook a minute before adding the strained sauce, truffle and peppercorns. Simmer over a moderate heat, thickening it with the roux for about 15 minutes.
- SCOFF: Normally you use gherkins for this sauce , but capers are better with lamb. Chopped hard boiled egg whites are also added but I think they ruin things - so a big “phu” to you Monsieur Maìtre-Chef Escoffier.
- FOR THE PEACHES: Put the rosemary, lemon juice, garlic and oil into a blender and chop it roughly. Marinate the peaches in this for about 2 hours.
- Put the raspberry juice, framboise, vinegar, raspberries and pepper into a small sauce pan and simmer gently for 15 minutes. Purèe and strain. Put it again into a small sauce pan with the preserves and reduce it to a thin syrup.
- Grill the peaches, the cut side only, on a charcoal grill or beneath a broiler if you must, for 7-8 minutes.
- TO SERVE: Set 4 halves of grilled peach in a cross pattern at the edge of a large plate. Drizzle some of the glaze over each one. Set a lamb chop (four on each plate) so that the top of the bone is stacked on top of a peach half.
- Ladle a good portion of the sauce in the centre where the meat of the lamb meets and further decorate the plate with grilled asparagus in between the peaches. Set some fresh raspberries atop each peach.
The Cookalisdhair Falcarragh, IE
The Rating2 people
Someday in this Lifetime I hope to summon
up the courage to prepare this
luscious "5"FORK!!!!! culinary delight!
Until then~~~~I am happy to add it to
my collection of outstanding recipes~
~*~mj~*~mjcmcook in Beach City loved it
Now this is what I call inventive cooking.....*****high 5tinadc in Cape Town loved it
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