CookEat Recipe
Lamb Chops Réforme
Ham-coated lamb chops with a julienne garnish of gherkin, mushroom, truffle, egg white and smoked tongue in demi-glace.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure one and a half gills of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 5
Trim and gently flatten the six French-style bone-in lamb rib chops. Season all over with the separate half teaspoon salt and two saltspoons white pepper. Dust lightly in flour, dip in beaten whole egg, then gently roll in the one ounce finely grated lean ready-to-eat cooked ham. Discard flour and egg left from coating the raw chops.
Step 6
Heat the separate one and a half tablespoons butter in a wide frying pan. Arrange the chops side by side and fry slowly for about seven minutes on each side, continuing until every thickest meat centre and its egg coating reach at least 160°F and the flour is fully cooked. Put on a clean warm dish, rest for three minutes, arrange in a crown and add a food-safe paper frill to each clean bone end.
Step 7
Meanwhile cut the two vinegar-pickled gherkins, one small ready-to-eat preserved black truffle, the white of one hard-boiled egg, six canned mushroom heads and half an ounce ready-to-eat cooked smoked beef tongue into fine julienne. Put all in a small saucepan with the separate one tablespoon sherry and all the loosened one-and-a-half-gill demi-glace portion. Mix gently and boil for five minutes, until the garnish is hot throughout to 165°F.
Step 8
Pour the hot sauce and complete julienne garnish into the centre of the rested chops and serve promptly.
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