CookEat Recipe
Breaded Spring Lamb Chops with Soubise
Six spring-lamb chops pan-fried in a light crumb coating and served over a freshly prepared onion-and-milk Soubise sauce.
Method
Steps
Step 1
Trim and gently flatten six raw spring-lamb chops. Season them evenly with one teaspoon salt and the two saltspoons white pepper. Keep chilled while preparing the sauce.
Step 2
Lightly roll the chops in flour, dip in beaten pasteurized whole egg, then coat gently with breadcrumbs. Keep the coating flour separate from the two teaspoons reserved for the sauce, and discard coating ingredients that have contacted raw meat.
Step 3
For the Soubise, finely chop half a medium white onion. Gently brown it in the half ounce regular butter in a saucepan for five minutes.
Step 4
Stir the two teaspoons sauce flour into the onion. Gradually add one good gill boiling milk, stirring well. Add the quarter teaspoon salt and one saltspoon cayenne, then simmer gently for ten minutes, stirring to prevent scorching.
Step 5
Remove the sauce from the boil. Stir in the one ready-to-eat pasteurized egg yolk, warming gently without boiling, then strain through clean food-safe cheesecloth into a warm dish. Keep warm for prompt service.
Step 6
Heat the one tablespoon clarified butter in a frying pan. Arrange the coated chops side by side and gently fry for about five minutes on each side, until the crumb coating is fully cooked and golden and the centre of each chop reaches at least 145°F/63°C. Let the chops rest for three minutes before serving.
Step 7
Pour the full freshly prepared Soubise onto a hot serving dish. Arrange all six chops over the sauce, overlapping slightly, and serve promptly.
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