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