Thursday, December 25, 2014

Lamb Chop and Lamb Pithiviers With Lupini Bean Puree, Baby Arugula, and Natural Jus

Chef Pierre Calmels, Bibou restaurant

4 serving(s)

For pithiviers:

12 ounces lamb shoulder, cubed plus more in the sauce

5 1/2 ounces foie gras or ham fat

1/2 teaspoon black pepper

1 teaspoon kosher salt

1/4 teaspoon sugar

1/4 teaspoon red pepper  flakes

1 teaspoon chopped garlic

1 teaspoon fresh chopped oregano

1 pinch cayenne pepper

1 pinch ground clove

1/2 cup red wine (Burgundy)

2 rolls puff pastry sheets

1 egg, beaten with a little water
 
 

For the lupini bean puree:

1 jar lupini beans in brine (8 fluid ounces)

1/2 onion, chopped

1 garlic clove, chopped

Olive oil

1/2 cup dry Vermouth

1 cup chicken stock

1 cup heavy cream
 

 

For the lamb sauce:

1 cup diced lamb shoulder

Olive oil

2 shallots, chopped

2 garlic cloves, chopped

1/2 cup sliced white mushrooms

4 sprigs thyme

1 bay leaf

1 teaspoon black pepper

Salt

1 cup white wine

3 cup chicken stock

1 ounce butter
 

 

For lamb:

4 domestic lamb chops or 1 Australian rack of lamb (double chops)

Olive or vegetable oil

4 ounces fresh baby arugula

Shallots and chives, minced for garnish

 

   1. To make pithiviers, combine all ingredients except puff pastry and egg. Let marinate overnight in the fridge. The next day, grind everything in a meat grinder, using a medium disk to obtain a pasty texture. Cut out 8 circles, 4 inches in diameter from the puff pastry sheets. Brush 4 disks with egg wash, and add the lamb mixture, dividing evenly among the 4 pastry disks. Top with remaining disks, press gently to remove air, brush with egg wash, and pinch edges to seal. Preheat oven to 350 degrees, and cook for 12 minutes when ready to serve.

   2. To make bean puree, rinse and peel beans. Soak in water overnight. The following day, sweat onion and garlic with oil over medium-high heat. Add beans and cook for 3 minutes, making sure they do not color. Deglaze pan (with beans) with Vermouth, and cook until liquid is almost dry. Add enough chicken stock to just cover the beans and cook for 10 to 15 minutes. Add the heavy cream and cook until liquid is reduced to just cover beans. Blend in a blender until thin, and pass through a chinois or sieve. Check seasoning. Reheat before serving with a little chicken stock.

   3. To make lamb sauce, brown the lamb shoulder in a hot pan with oil. Add shallots, garlic, mushrooms, thyme, bay leaves, pepper, and a pinch of salt. When ingredients are brown, deglaze pan (with shoulder) with white wine. Reduce until almost dry, and add stock. Cook for 10-15 minutes. Check seasoning, and pass through a chinois or sieve. Stir in butter.

   4. To finish dish, season chops with salt and pepper. Sear them in a hot pan with oil, about 3 minutes per side. Saute arugula with olive oil, adjust seasoning, and add chopped shallots and chives. To serve, spread some hot bean puree in the center of each plate, and place one pithiviers on one side of puree. On the other side, add arugula, and place chop on top. Finish with the sauce and serve.

 

 

Per serving: 859 calories, 65 grams protein, 14 grams carbohydrates, 2 grams sugar, 52 grams fat, 337 milligrams cholesterol, 2,207 milligrams sodium, 4 grams dietary fiber.

 

Tagged as: | Main dish

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