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Vuong Loc

 

 

 


Chef Vuong Loc
Portage and Pig ’n Whistle | Seattle

Lamb Chop Stuffed with Parsley Mousse, Brussels Sprouts, and Honey-Glazed Lardons
Chef Vuong Loc of Portage and Pig ’n Whistle – Seattle, WA
Adapted by StarChefs.com
February 2009

Yield: 3 Servings

Ingredients

    Stuffed Lamb Chops
  • 1 frenched domestic rack of lamb
  • Salt
  • Pepper
  • 1 bunch parsley, chopped
  • 1 garlic clove, sliced thin
  • 1 pound diced chicken
  • 1 egg
  • 1 cup cream
  • 8 ounces caul fat

    Brussels Sprouts and Lardons:
  • 4 ounces lardons, diced
  • 1 shallot, minced
  • 1 tablespoon honey
  • 1 pound Brussels sprouts, quartered and blanched

    To Assemble and Serve:

  • Whole grain mustard

Method

For the Stuffed Lamb Chops:
Preheat the oven to 475°F. Portion the lamb into three double chops, trimming off a bone or two on each end if necessary. Season with salt and pepper and pan-sear the lamb on all sides until dark brown. Set aside to cool. Blanch the parsley and garlic in boiling salted water; shock the parsley and garlic in an ice bath. Strain, reserving a cup of the blanching liquid. Puree the parsley and garlic in a blender, adding the reserved liquid as needed until a thick paste forms. In a food processor puree the chicken and egg until it looks waxy. Season with salt and pepper and add the parsley paste; slowly pour in the cream until it is a smooth consistency, using only as much as you need. Unravel the caul fat on the cutting board. Place a spoonful of the chicken mixture on the round side of each chop; wrap like a package with the caul fat and set aside seam side down. Lightly season and roast the chops for about 6 minutes for medium-rare. 

For the Brussels Sprouts and Lardons:
Render the lardons starting in a cold sauté pan. When the lardons are light brown add the shallots, honey, and Brussels sprouts. Heat the Brussels sprouts through and adjust the seasoning with salt and pepper.

To Assemble and Serve:
Serve each lamb chop on a bed of Brussels sprouts. Top with a dollop of whole grain mustard.

 

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  •    Published: February 2009


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