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Ingredients
- 6 x Lamb cutlets, (2 portions) Salt and pepper
- 2 ounce Butter
- 1 ounce Minced onion
- 1 x 4 ounces lon grain rice
- 3/4 pt Chicken stock Bay leaf Fresh thyme Curry pwdr to taste
- 2 x Egg yolks
- 2 fl ounce Double cream Rosemary
Directions
- Preheat the oven to 200C.
- Season and seal the lamb chops in a frying pan with the melted butter and place on a baking tray. Heat the butter in a medium saucepan and cook the onion without colouring (2-3 min), then add in the rice. Cook for a further 2-3 min without colouring, stirring continuously.
- Add in the stock, bay leaf and thyme and cover with grease proof paper. Bring to the boil and allow to simmer for 15 min till cooked and liquid has evaporated.
- Allow the rice to cold, place in a food processor and blend till smooth.
- Blend in 1/4tsp curry pwdr, salt and pepper. Add in the egg yolks and cream to create a pipe-able consistency.
- Place the mix in a piping bag with a star nozzle and pipe over the chops. Place a sprig of rosemary on top of each chop. Cook in the oven till the topping is crispy brown - about 10-15 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 82g | |
| Calories 417 | |
| Calories from Fat 404 | 97% |
| Total Fat 46.01g | 58% |
| Saturated Fat 29.14g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 328mg | 14% |
| Potassium 51mg | 1% |
| Total Carbs 2.42g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.12g | 1% |
| Protein 0.76g | 1% |
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