Lamb Cutlets with Corn Puree, Celeriac Fondant, Spinach and Mushroom Sauce

Name: Lamb Cutlets with Corn Puree, Celeriac Fondant, Spinach and Mushroom Sauce
Total time: 7200 s
Yield: Serves 3 servings
Cuisine: British
Ingredients: 2 tbsp Canola oil; 1 cup Swiss Mushroom; 1 shallot, sliced; 1/4 cup White wine; 2 Rosemary; 500 ml chicken stock; Salt and pepper to taste; 1 tsp Dijon mustard; 1 tbsp double cream; 1 celeriac - peeled and cut rectangle; 2 tbsp Canola oil; 1/4 cup White wine; 500 ml vegetable stock; Herbs - rosemary, thyme and tarragon; Salt and pepper to taste; 1 tbsp Canola oil; 2 Shallots - sliced; 2 cups corn kernels; 1 cup water; 1/4 cup double cream; to taste Salt; 1 tbsp Canola oil; 1 Shallot - chopped; 1 Garlic - chopped; 300 g spinach; Salt and pepper to taste; 6 Lamb cuttles; lamb cutlets

Santy Coy @chefsantycoy

Gold Coast, Australia

#GoldenApron23 #finedinning #lambchop #corn #dinner #spinach #celeriac #chickenstock #vegetablestock #whitewine #doublecream #swissmushroom #dijonmustard #rosemary #shallot #garlic #chefathome

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

2 hours

Serves 3 servings

Mushroom sauce:
2 tbspCanola oil
1 cupSwiss Mushroom
1shallot, sliced
1/4 cupWhite wine
2Rosemary
500 mlchicken stock
Salt and pepper to taste
1 tspDijon mustard
1 tbspdouble cream
Celeriac fondant:
1celeriac - peeled and cut rectangle
2 tbspCanola oil
1/4 cupWhite wine
500 mlvegetable stock
Herbs - rosemary, thyme and tarragon
Salt and pepper to taste
Corn puree :
1 tbspCanola oil
2Shallots - sliced
2 cupscorn kernels
1 cupwater
1/4 cupdouble cream
to taste Salt
Spinach :
1 tbspCanola oil
1Shallot - chopped
1Garlic - chopped
300 gspinach
Salt and pepper to taste
6Lamb cuttles
lamb cutlets

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Steps

2 hours

1

Mushroom sauce:
Sear shallot and mushroom in a oil at high heat for 3 minutes.
Deglaze it with white wine and reduce it a bit.
2

Add fresh rosemary and cover it with chicken stock.
Cook it for 30 minutes.
Strain the mushroom and reduce the stock until it become nice and thick sauce.
3

When the sauce reduce, finish it with Dijon mustard, double cream and salt.
The mushroom sauce is done. Set aside
4

Celeriac fondant:
Peel and cut the celeriac into rectangle pieces.
Sear them with oil until you got nice colour.
5

Add vegetable oil and white wine.
Add herbs and salt. Cook it until the celeriac is tender.
6

Corn puree :
Cook the shallots in a oil on medium heat for 2 minutes.
Add corn and cook it for another 5 minutes. Add salt to taste.
7

Add water and double cream and cook for 15 minutes.
After 15 minutes put all the corn mixture in a blender and blend it properly until smooth.
Strain the corn puree until very smooth. Set aside.
8

Season the lamb chops with oil, salt and pepper.
Grill for 3 - 4 minutes per side and to finish torch the lamb chop to get a better colour. Let them rest and set aside.
9

Spinach:
Cook the chopped shallots and garlic for 1 minutes. Add fresh baby spinach and cook for 1 minutes. Season with salt and pepper. Set aside.
10

Before plating,
torch the celeriac fondant to boost the colour.
11

Plating time: please see the video below…
Start with few spinach.
Add celeriac fondant on top.
Add lamb chop, few dots of corn puree and finish it with mushroom sauce.
12

Enjoy …..
13

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Santy Coy @chefsantycoy

on August 04, 2023 12:55

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!