12941 Lamb Chop in Pastry Purse with Madeira Sauce Serves 8 Wed Aug 06 08:12:56 -0700 2008 Tue Feb 03 13:24:54 -0800 2009 Licensed http://www.chow.com/recipes/12941 Tue, 03 Feb 2009 21:24:54 GMT This dish is named after the refrain from a famous Australian song, and some explanation for non-Australians may be in order. A “jolly jumbuck” is a sheep, or in this case, a lamb. “Tucker” refers to food. Therefore a “tucker bag” would be a sack for carrying food in the bush. In spite of its unusual name, this dish is actually quite elegant.

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  • Sauté the shallots and garlic in butter until transparent. Deglaze the pan with the Madeira. Add the demi-glace and chicken stock and reduce by two-thirds. Remove the pan from heat and hold for service. (The sauce can be made 1 day in advance.)
  • Chop the mint, parsley, marjoram, onion, and garlic together to form a paste by hand or in a small processor.
  • Salt and pepper the lamb chops. Rub liberally on both sides with the herb-garlic paste.
  • Roll out the puff pastry and cut into 6-inch [15-cm] squares. Place each chop in the center of a pastry square and gather up the sides of the pastry around the chop with the bone sticking out, to form a purse.
  • Tie the strand of pasta around the gathered puff pastry to form a knot or bow.
  • Brush the puff pastry with egg wash, wrap the bones with foil to prevent browning, and bake on a parchment-lined baking sheet at 425°F [220°C] for 15 minutes, or until the lamb is medium rare and the puff pastry is a golden brown.
  • Place the cubes of butter in the warm Madeira sauce and rapidly swirl to incorporate and emulsify the sauce.
  • Ladle a portion of the sauce on 1 side of a plate, placing the bone of the chop over the sauce. Garnish with mint leaves and serve immediately.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 shallots, minced

    ]]>     1 garlic clove, minced

    ]]>     1 tablespoon [15 mL] butter

    ]]>     ¼ cup [60 mL] Madeira wine

    ]]>     ½ cup [120 mL] demi-glace

    ]]>     1 cup [240 mL] chicken stock

    ]]>     8 mint leaves

    ]]>     2 sprigs of parsley

    ]]>     2 sprigs of fresh marjoram

    ]]>     ½ onion, minced

    ]]>     2 garlic cloves, minced

    ]]>     Salt and pepper to taste

    ]]>     1 rack of lamb with bones Frenched, cut into individual chops

    ]]>     2 sheets prepared puff pastry

    ]]>     8 strands parboiled fettuccine, cooked al dente and tossed in oil to prevent sticking

    ]]>     Egg wash

    ]]>     2 tablespoons [30 mL] cold butter, cut into ½-inch [1-cm] cubes

    ]]>     Mint leaves, for garnish

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