Lamb chops with chicory & Jerusalem artichoke purée

Name: Lamb chops with chicory & Jerusalem artichoke purée
Ingredients: 100 g plain flour; 4 free-range eggs, lightly beaten; 100 g breadcrumbs; 60 g hazelnuts, toasted and crushed; A good handful of thyme, leaves only; 8 small lamb chops; About 300 ml groundnut oil for shallow-frying; 4 heads of chicory, halved lengthways; A little olive oil; Juice of ½ lemon; 500 g Jerusalem artichokes; 50 ml chicken or vegetable stock; 50 ml chicken or vegetable stock; 200 ml double cream; 30 g butter; A good grating of fresh nutmeg; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; A handful of parsley, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

I like chops pretty much any way, but this may just be my favourite. They are so good with the sweetness of the Jerusalem artichokes and the gentle bitterness of the chicory. For the purée, you can use celeriac, parsnip or even potato in place of the Jerusalem artichokes.

Ingredients

100 g plain flour
4 free-range eggs, lightly beaten
100 g

Main course
February
March
January
Winter

Method

For the Jerusalem artichoke purée, half-fill a large pan with water and bring to the boil. Peel the artichokes and cut them into pieces around the size of a pound coin, then add to the pan. Simmer until tender - usually around 15 minutes, though this can vary.

Meanwhile, put the flour and eggs into separate shallow dishes. Mix the breadcrumbs, hazelnuts and thyme together in a third sha