Ingredients

• 350g/12oz skinless chicken breast
• roughly chopped
• 1 egg white
• 425ml/¾ pint double cream
• 1 tbsp each roughly chopped fresh chives
• tarragon
• parsley and mint
• 5 French-trimmed lamb chops
• all visible fat removed
• 200g/7oz pig’s caul
• good splash rapeseed oil
• for cooking
• knob butter
• for cooking
• sea salt and freshly ground white pepper
• 4 large or 8 small gelatine leaves
• 75g/2½oz caster sugar
• 425ml/¾ pint apple juice
• 150ml/¼ pint cider vinegar
• 1 large shallot
• finely chopped
• small bunch fresh mint
• finely chopped
• 3 egg yolks
• 2 tsp caster sugar
• 1 tsp lemon juice
• 1 tbsp dry white wine
• 1 tbsp white wine vinegar
• 1 shallot
• thinly sliced
• 175g/6oz salted butter
• 3 tomatoes skinned
• deseeded and finely diced
• 2 tbsp chopped tarragon

Directions

• For the mint jelly
• put the gelatine in a shallow bowl
• just cover with cold water and leave for a few minutes to soften. Meanwhile
• put the sugar
• apple juice and vinegar in a saucepan over a low heat until the sugar has dissolved. Turn up the heat and bring nearly to the boil. Remove the gelatine from the water
• squeeze out any excess water
• add the gelatine to the pan and stir until dissolved. Set aside to cool. Add the chopped shallot
• mint and plenty of salt and pepper
• cover and refrigerate until set.
• For the lamb cutlets
• purée the chicken breast in a food processor (you may need to use a spatula to push the mixture back towards the blades a few times). Add the egg white and blend again. Transfer to a sieve set over a bowl and push through a little at a time using the back of a ladle (don’t use too fine a sieve or you will be at it all day).
• Put some ice in a larger bowl and place the bowl containing the chicken over this. Slowly pour in the cream
• beating carefully with a spatula until you have a dropping consistency. Fold in the herbs and season well.
• Quenelle a good tablespoon of the chicken mixture onto the top of each lamb cutlet
• then wrap each one in the pig’s caul. Refrigerate until needed.
• When ready to cook
• preheat the oven to 200C/180C Fan /Gas 6.
• For the sauce Choron
• quickly blend the egg yolks
• sugar and a pinch of salt in a food processor. In a small pan
• heat the lemon juice
• wine
• wine vinegar and sliced shallot and reduce by half. In another saucepan
• melt the butter and allow to bubble. Turn on the food processor again and strain in the hot reduced liquor
• followed slowly by the hot butter. Pour the sauce into a bowl
• then stir in the tomatoes and tarragon.
• To finish the lamb
• preheat a frying pan over a brisk heat and add the rapeseed oil and butter. Fry the cutlets on the underside for 2-3 minutes. Transfer to a trivet in a roasting tray and roast for 5 minutes. Leave to rest for 5 minutes
• then serve with sauce Choron and mint jelly.