Lamb Cutlets, Cauliflower and Cheese Croquettes, Peas Two Ways with Jus

Serves Serves 3
  • Steps
  • Ingredients


  • Preheat oven to 180°C. Preheat a deep fryer with oil to 180°C.
  • Break cauliflower into thumb sized florets and place on a baking tray. Toss with oil and roast for 25 minutes until golden brown edges appear.
  • Remove cauliflower from the oven and add to a medium saucepan with the cream. Simmer on a medium-low heat for 10 minutes until the cauliflower has softened, then strain to remove the cream.
  • Meanwhile place prosciutto into a frying pan on medium heat and cook until brown and crispy on both sides. Take off the heat and let cool before dicing into 1cm pieces.
  • Prepare a bechamel by melting butter in a saucepan and adding flour. Whisk well to combine, cooking for 2 minutes then slowly add the milk. Continue to cook until a thickened consistency, suitable for croquettes. Add grated cheese, cooked cauliflower and season with salt and pepper, to taste.
  • Transfer the mixture into a cling film lined tray and cool in the freezer for 20 minutes or until cold and firm enough to shape.
  • Meanwhile, remove the cap off the lamb rack and French the bones. Make sure all bones are nice and clean as this will make the dish look at its best when finished. Set lamb rack aside. Remove the fat from the lamb trimmings and place in a medium saucepan for the jus.
  • To prepare the Jus, roughly dice the onion, carrot, celery, garlic and ginger and place into the saucepan with the lamb trimmings. Cook until the vegetables start to soften and colour.
  • When nicely coloured and fragrant, pour in the cognac and flambé. Then add chicken stock, tomato paste and peppercorns and cook for 20-25 minutes to reduce by half. When reduced, strain and season with salt and pepper to taste. Add back onto the heat and whisk in butter to give a glossy finish. Keep warm until ready to serve, then place into a jug.
  • For the Peas Two Ways, bring 1 cup of water to the boil in a saucepan. Add the frozen peas with mint leaves and boil for 2 minutes, until tender but ensuring the peas remain vibrant green.
  • Remove from the water with a slotted spoon, reserving the water in a saucepan. Place peas into the cannister of a stick mixer with cream, salt, and pepper. Blitz until smooth and set aside.
  • Pod the fresh peas and return the saucepan of water to a simmer again. Add peas and cook until just before they are al dente and still holding their colour. Drain and set aside until serving.
  • To cook the lamb rack, season lamb well with salt and pepper. On a medium-high heat, place lamb into an oven-proof fry pan and brown on every side. Insert a probe into the thickest part of the rack and place into the oven until the lamb reaches 53°C Remove and rest for 8-10 minutes.
  • To shape and cook the croquettes, prepare three shallow bowls. Add whisked eggs in one, flour into another, and panko in the last. Remove mixture from the freezer and roll the croquettes into 9cm x3cm round logs.
  • Dip each croquette into the flour first, then the egg mix and finish by coating in the panko crumbs and place on a tray. Add the croquettes to the deep fryer and cook for 3 minutes until golden and crunchy. Drain on a paper towel.
  • To serve, spread the pea puree on a plate. Place the croquette to the side. Slice the rack of lamb into individual cutlets and place two on each plate. Add the podded peas on top of the puree and garnish with micro herbs. Serve with sauce on the side.

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