Cru Bar’s head chef Paul Hoffmann adds a French touch to a traditional Aussie favourite, lamb cutlets, with this dish soon to feature on his new autumn menu to be served up later this month.
- 4 lamb cutlets, French-trimmed
- 4 asparagus spears
- 100g goat cheese, cut into two large slices
- Veal glaze (available at Cru Bar or good butchers)
- 6 medium washed potatoes, peeled and cut into quarters
- 1 tblspn butter
- 3 tblspns thick cream
- 7 tblspns milk
- Salt and pepper
- 2 whole roman artichokes in oil
- 100ml sour cream
- 50g parmesan cheese
- Salt and pepper
- 20ml oil
Boil potatoes in salted water and drain when soft. Crush straight away with masher and add butter, cream and milk and combine well with a large spoon. Season with salt and pepper to taste. Combine all ingredients for artichoke cream in a food processor and blend well. Refrigerate until needed.
Line up asparagus tips and cut into equal lengths from the bottom, approximately one and a half inches from the base. Neaten the bases of asparagus heads by shaving them with a peeler. Cook the asparagus heads in salted water for 1 minute and allow to cool naturally on paper towel.
Scrape the lamb bones clean and trim off any excess fat. Wipe the bones clean with a rag to keep them white when cooking. Heat a little oil in a frying pan. Cook the cutlets over medium heat to medium/rare, approximately two minutes on each side.
To serve, heat mash in a microwave. With two large spoons, mould into a quenelle and place off centre on a plate and drizzle with oil. Cross two pieces of asparagus on top of mash. On the opposite side of the plate stack two lamb cutlets and drizzle with veal glaze. Top lamb with goats cheese and drizzle artichoke cream over the top.