French Trimmed Lamb
I removed both racks from the lamb and trimmed to remove as much sinew from the bone as possible. Need to practice my technique to make this easier. These were then cooked sous vide for an hour, then portioned into 8 servings
Crepinette,Cabbage
The lamb chops are then covered with a delicious stuffing of lamb breast meat and lamb sweetbreads, then wrapped in a blanched savoy cabbage leaf and then a layer of caul fat to hold it all together
Pastry and Glaze
A rich polenta pastry with rendered lamb fat is the final layer of the dish, then brushed with egg glaze
Served! Salsa Verde!
I made this in two batches over a few days, second time around the pastry worked much better. The sauce is a ridiculously good condensation of 5 litres of chicken stock and lamb bones reduced to about 500ml, the anchovy and capers in the Salsa Verde is also a great accompaniment to the dish.
Paired with Chateau Canon Chaigneau 2012