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Lamb Cutlets with Chicken Mousse and Sauce Choron

Succulent lamb cutlets topped with herb-infused chicken mousse, served alongside homemade mint jelly and a rich tomato-flecked sauce Choron.

ChickenLambFrench CuisineHigh ProteinGourmet
Estimated Nutrition
Calories
1052.6
kcal / serving
4210.4 kcal total
Carbs
27.1g
per serving
108.2 g total
Fat
90.5g
per serving
362.1 g total
Protein
35.6g
per serving
142.5 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
2
tsp
Caster Sugar
for sauce
CondimentsSauces
150
ml
Cider Vinegar
1
tbsp
White Wine Vinegar
Dairy
1
piece
Egg White
425
ml
Double Cream
1
knob
Butter
for cooking
3
piece
Egg Yolks
175
g
Salted Butter
Fruits
1
tsp
Lemon Juice
Liquids
425
ml
Apple Juice
1
tbsp
Dry White Wine
Meat
350
g
Chicken Breast
skinless, roughly chopped
5
piece
Lamb Chops
French-trimmed, all visible fat removed
200
g
Pig’S Caul
NutsSeeds
1
tbsp
Chives
roughly chopped
1
tbsp
Tarragon
roughly chopped
1
tbsp
Parsley
roughly chopped
1
tbsp
Mint
roughly chopped
1
piece
Sea Salt
to taste
1
piece
White Pepper
freshly ground, to taste
1
bunch
Mint
small bunch, finely chopped
2
tbsp
Tarragon
chopped
OilsFats
1
splash
Rapeseed Oil
for cooking
Other
4
piece
Gelatine Leaves
large
Vegetables
1
piece
Shallot
large, finely chopped
1
piece
Shallot
thinly sliced
3
piece
Tomatoes
skinned, deseeded, and finely diced

Method

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