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Peppercorn Crusted Lamb Cutlet with Cauliflower Puree, Blackberry Sauce
Recipe by Linda Dalrymple
Serve these moreish pepper crusted lamb cutlets with cauliflower puree and a blackberry sauce at your next dinner party.
- Steps
- Ingredients
Ingredients
Charred Onion
Blackberry Sauce
Cauliflower Puree
Pan fried Cauliflower Florets
Pepper Crusted Lamb Chops
Fried Cauliflower Leaves
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Steps
- Prepare hibachi if using and preheat oil in deep fryer or medium saucepan to 180°C.
- Prepare the lamb chops: trim excess fat from chops, leaving ½ cm of fat around the outside and reserve trimmings.
- For the Charred Onions, peel onion and slice in half vertically. Place in a bowl of verjus for 20-30 minutes. Place onion flat side down on the hibachi or smoking hot grill pan and cook for 5-10 minutes until cut surface is completely charred. Remove onion and set aside.
- For the Blackberry Sauce, place a small amount of lamb fat trimmings into a small saucepan over medium to high heat and render for 1-2 minutes. Add verjus, blackberries and bay leaf. Reduce heat to medium. Stir occasionally for 5-10 minutes whilst the sauce comes to a simmer. Add peppercorns, sugar, salt, water and vinegar and simmer for a further 10-12 minutes until thickened. Adjust with sugar and salt to taste. Pass through a sieve and set aside in a bain Marie until serving.
- For the Cauliflower Puree, combine ingredients in a small saucepan over medium heat and simmer until cauliflower is tender, about 15-20 minutes. Transfer the cauliflower to a food processor with a little cooking milk and pulse to a puree. Season to taste. Pass through a fine sieve, cover and set aside.
- For the Pepper Crusted Lamb Chops, crush peppercorns and sprinkle over the trimmed chops along with salt. Drizzle with olive oil and set aside.
- For the Pan Fried Cauliflower Florets, slice the florets into ½ cm wide slices. Heat a frypan over medium to high heat and add the reserved lamb fat. Once the lamb fat has rendered down, add in the sliced cauliflower and fry until golden brown on each side. Remove cauliflower from the pan, season with salt and set aside.
- To cook the lamb, return the pan of rendered lamb fat to medium high heat. Once the pan is hot, place the chops into pan and cook for 1-2 minutes on each side and 1 minute in total around the edges of the chops. Transfer the chops onto the hibachi (cook 1-2 minutes each side) or a smoking hot grill pan (cook 3 minutes each side) and cook until medium rare. Remove when internal temperature of the thickest part of the lamb is 46-47°C and set aside to rest and reach a temperature of 52-53°C. Adjust cooking times according to your liking.
- For the Fried Cauliflower Leaves, remove the centre rib of the cauliflower leaves and discard the rib. Deep fry the leaves until lightly golden, about 2-3 minutes. Remove from the oil and set aside. Season with salt.
- To plate, place cauliflower puree in a circle on each plate. Arrange pan fried cauliflower florets on one side of the puree. Stand a lamb chop on its side on each plate. Add a charred onion petal and place the fried cauliflower leaves leaning against the lamb chop. Pour the sauce into the charred onion petal to serve.
