Preparation time: 50 min.
Servings: 4
INGREDIENTS
8 lean lamb chops
9 oz of puff pastry
1 whisked egg
1 oz of butter
Oil and salt
For the stuffing:
3.5 oz of foie gras
1 oz of butter
1 onion
2 oz of mushrooms
2 oz of sweet ham
PREPARATION
Season the chops with salt and pepper. Heat the butter and oil and fry the chops for 3 minutes on each side.
Remove the peduncle (stem), wash and chop the mushrooms. Peel and chop the onion and ham.
Slice the foie gras.
Sauté the onion and mushrooms with the butter and add the foie gras and ham. Remove from the heat and allow cooling.
Stretch the puff pastry and cut it in 8 pieces large enough to wrap the lamb chops with the stuffing. Place a little of filling on each piece of puff pastry, place the thick part of the chop and finish with a little more of filling.
Fold the puff pastry on both sides until the entire chop is covered. Arrange them facing down. Baste the surface with whisked egg. Place the chops in an oven dish and cook them in the oven for 30 minutes at 104° F.
Place the meat on a dish and garnish with tomato roses and parsley leaves.
