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Oven-roasted Lamb Cutlets Glazed with Roquefort - Serves 4

Oven-roasted Lamb Cutlets Glazed with Roquefort

In order to make sure the lamb is very tender, give it a tap with the heel of your hand on a hard surface before cooking to break up the fibres. Ensure you don’t put too much oil in the pan.

Jean-Christophe Novelli A tip from
Jean-Christophe

This is one of my signature dishes and has pleased many people for the last 15 years. It also allowed me to discover and work alongside two of the most amazing young British chefs – Chris Wheeler and Richard Guest. Instead of Roquefort, you can use Stilton, which is what was in the original recipe. You can also use lamb caul fat instead of pig, or simply none at all but the result is quite different.

Method

1. To make the mousse, take the chicken breast straight from the fridge and blitz in a blender or food processor with the egg white. Add the cream and blitz again. Put 1 tablespoon of the mixture on top of each of the lamb cutlets. Top the mousse with a cube of Roquefort and 1 basil leaf. Open out the caul fat and use to wrap the cutlets. Chill in the fridge for 1 hour.

2. Preheat the oven to 180°C/Fan 160°C/Gas 4.

3. Heat the olive oil in a deep, ovenproof frying pan and when hot seal the wrapped cutlets on the bottom. Take off the heat and roast in the preheated oven for about 12 minutes, or until golden brown and the mousse is firm to the touch.

4. Remove the cutlets from the oven and set aside, keeping them warm.

5. Remove the oil and fat from the roasting dish and return it to the heat to deglaze the pan.

6. Add the white wine, sugar, water, splash of olive oil and the garlic. Season to taste, stir to combine and cook gently to reduce by a third, roughly 10–15 minutes.

7. When it has reduced, add the cream, butter and tarragon. Bring to the boil and, just before the sauce reaches boiling point, remove the pan from the heat and stir in the oil left over from frying the lamb cutlets. Pass through a sieve and reheat if necessary.

Pour over the cutlets and serve hot.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.

Ingredients

  • 4 lamb cutlets, with the long bones trimmed
  • 10ml olive oil

Mousse

  • 1 raw chicken breast, chilled
  • 1 medium egg white
  • 200ml double cream
  • 100g Roquefort, cubed
  • 4 fresh basil leaves
  • 4 large (30cm) squares of caul fat (available from your butcher)

Sauce

  • 50ml white wine
  • 1/2 teaspoon caster sugar
  • 50ml water
  • splash olive oil
  • 1 garlic clove, peeled and halved
  • salt and freshly ground black pepper
  • 50ml double cream
  • 10g butter
  • 5g fresh tarragon, chopped

Preparation time: 35 minutes, Chilling time 1 hour

Cooking time: 25 minutes