WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Marc Francois Bonard

Le Cordon Bleu, Tokyo, Japan

Lamb Chops coated in Dried Fruit and Nuts,
California Raisin Couscous, Cumin Flavoured Jus

		Serves 3
		Ingredients

	1 2 tbsp 50g 50g 50g 50g	rack of lamb, chopped oil salt & freshly ground pepper, to taste California raisins almonds, chopped hazelnuts, chopped dried apricots

	2 tbsp 2 50ml 300ml 5g	Lamb jus : lamb trimmings oil shallots, finely chopped white wine water or veal stock cumin seeds

	100g 200ml 1 sprig 2tbsp ½ ½ ½ bunch 50g	Couscous : couscous grains (medium) water thyme olive oil salt & freshly ground pepper, to taste red bell pepper, brunoise green bell pepper, brunoise mint leaves, shredded California raisins

	½ tbsp 40m 300ml	Vinaigrette : mustard sherry vinegar peanut or sunflower oil salt & freshly ground pepper, to taste

Method

For the lamb jus: Heat oil in a pan, brown trimmings, add shallots and cook until lightly coloured. Deglaze with white wine, add water or veal stock and simmer over low heat for 30 minutes. Skim frequently. Remove from heat and strain. Toast cumin seeds in a pan, then add them to the lamb jus and leave to infuse 5 minutes. Strain jus, adjust seasoning and keep warm.

For the vinaigrette: Mix mustard, vinegar, salt and pepper in a bowl. Whisk in oil. Adjust seasoning, reserve.

For the lamb chops: Heat oil in a pan, add chops and brown on both sides, keeping the center pink. Season and remove from the pan, then drain and cool. Combine California raisins, almonds, hazelnuts and dried apricots, then spread a thin layer onto one side of each chop. Transfer to a baking sheet and reserve.

For the couscous: Heat water with a sprig of thyme, leaving it to infuse for 5 minutes before returning it to a boil. Add salt and pour water over couscous. Cover with plastic film and leave to steam. Just before serving add remaining ingredients and season with vinaigrette.

Serving

Heat fruit and nut coated chops in an oven. Place a timbale mould in the center of a plate, fill with couscous, then remove ring. Arrange two chops as desired on top of couscous. Drizzle a ring of lamb jus around the couscous.