Lamb Chops with Mint Jelly Foam and Mashed Peas
Herb-crusted roast lamb shoulder served with mashed peas and a whipped mint jelly foam.
⏱️ Prep: 40 min🍳 Cook: 25 min
Nutrition
per per 300 g portion420
Calories
28g
Protein
18g
Carbs
26g
Fat
Ingredients
| — | lamb roast (from the shoulder) | |
| 2 tsp | 10 ml | salt |
| 0.5 tsp | 2.5 ml | allspice |
| 0.5 tsp | 2.5 ml | peppercorns |
| 0.5 tsp | 2.5 ml | dried sage leaves |
| 3 tsp | 15 ml | fresh mint leaves, chopped |
| 1 | garlic clove | |
| 1 tsp | 5 ml | gelatin powder |
| 2 tsp | 10 ml | chopped onion |
| 3 tbsp | 45 ml | vegetable oil |
| 2 tbsp | 30 ml | vinegar |
| 2 tsp | 10 ml | sugar |
| 2 cups | 480 ml | shelled peas |
| 2 tbsp | 30 ml | butter |
Instructions
- Make the mint jelly: heat the sugar with the vinegar and 3 tbsp water until the sugar dissolves.
- Soak the gelatin in cold water, then dissolve it in 2 tsp hot water and combine well.
- Add the dissolved gelatin to the sugar-vinegar mixture.
- Blend in the mint, garlic, and shallot until smooth.
- Strain into a whipped cream dispenser and charge with a nitrous charger; shake vigorously, remove the charger, and cap tightly. Chill for 1 hour.
- Clean the lamb shoulder and pat it dry.
- Grind 2 tsp salt with the pepper, sage, and allspice until coarse, and rub over the lamb.
- Sear the lamb all over in hot vegetable oil.
- Bake at 350°F (175°C) for 18-20 minutes, or until a thermometer reads 135-140°F (57-60°C) at the thickest part.
- Rest, uncovered, for 15 minutes, then slice thinly across the grain.
- Boil the peas in salted water until soft, drain, and roughly mash with the butter, salt, and pepper.
- To serve: arrange the lamb slices over the mashed peas and pipe the mint jelly foam over and around the lamb.