CookEat Recipe
Epigramme of Lamb with Curry Sauce
A crown of butter-crumbed lamb chops and pressed lamb-breast hearts over warm curry sauce.
Method
Steps
Step 1
For the mirepoix, cut the two ounces raw larding pork into small pieces. Mix with the one small sliced carrot, one small sliced onion, one sliced celery branch, one fresh sliced leek stalk, two chopped parsley branches, one crushed garlic clove, twenty whole black peppercorns, one bay-leaf sprig, two cloves and one saltspoon thyme.
Step 2
Bring the two gallons water to a boil in a large stockpot with the mirepoix and the separate two tablespoons salt. Add the whole lamb breast and boil gently for about one and a half hours, until tender and every thickest meat centre reaches 70°C for two minutes, probing away from bone.
Step 3
Lift out the cooked breast, remove every bone and loose fragment, and place the meat between two clean dry food-safe cloths on a clean tray. Put a clean heavy weight on top and press for thirty minutes. Keep it separate from the raw chops and proceed promptly after pressing. The cooking broth and mirepoix are not added to the curry sauce.
Step 4
While the breast is pressed, prepare the curry sauce. Peel and chop the separate one medium onion. Heat the separate one ounce butter in a saucepan and brown this onion to a good golden colour.
Step 5
Add the separate one ounce finely chopped lean ready-to-eat cooked ham, the chopped white inner part from half a celery branch, half a seeded chopped green pepper, one thyme sprig, the separate one clove, remaining ten whole black peppercorns and half a sliced leek. Mix thoroughly and cook for five minutes, stirring.
Step 6
Add the separate two saltspoons salt, one liberal teaspoon curry powder and half a level tablespoon flour and mix well. Bring the separate one good half pint water to a boil, pour into the sauce and cook gently for eighteen minutes, stirring along the bottom, until the flour is fully cooked and the ham is hot throughout to 165°F.
Step 7
Mix the one commercially pasteurized egg-yolk equivalent with the one tablespoon cream. Take the sauce off the boil, stir in the mixture and keep below a boil. Strain through a clean sieve into a clean warm saucepan and keep briefly warm for immediate serving.
Step 8
Trim and gently flatten the six French-style lamb rib chops. Season with the separate half teaspoon salt and two saltspoons white pepper, roll lightly in melted butter and then fresh breadcrumbs. Cut the pressed cooked breast into six equal heart-shaped pieces and lightly roll these in melted butter and fresh breadcrumbs, using separate clean coating dishes.
Step 9
Melt rendered pork lard and measure four tablespoons of it into a large frying pan. Arrange the chops and breast pieces side by side without crowding, working in batches if necessary. Fry gently for about five minutes on each side. Continue until every chop reaches at least 145°F away from bone and the cooked breast pieces are hot throughout to 165°F. Transfer to a clean warm dish, rest the chops for three minutes and drain off excess fat. Discard used coating ingredients.
Step 10
Pour the complete freshly made hot curry sauce onto a hot serving dish. Arrange the six chops and six breast hearts in an overlapping crown over the sauce, put a food-safe paper frill on each clean chop bone and serve promptly.
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