Lamb Chops en Croûte “Rainbow Room”

Name: Lamb Chops en Croûte “Rainbow Room”
Yield: Serves 8
Ingredients: salt and freshly ground black pepper; 8 lamb chops, 1½ inches thick; 1 tablespoon finely chopped shallots; 4 tablespoons butter; olive oil; 10 ounces puff pastry; 2 tablespoons demi-glace or brown sauce; 2 tablespoons finely chopped parsley; 10 ounces mushrooms, finely chopped; breadcrumbs (optional)

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

8 lamb chops, 1½ inches thick
salt and freshly ground black pepper
olive oil</

Main course

Method

Trim all fat from lamb chops. Season with salt and freshly ground black pepper; brown on both sides in a hot pan with a little olive oil. Chops should remain very rare on the inside. Cool.

Roll out puff pastry into 8 circles big enough to encase chops. Spread duxelles of mushrooms on top of chops. Place 1 chop on each circle of dough and wrap in pastry, leaving bone out; moisten