From Chef Colin Moody
Serves 4
INGREDIENTS:
4 Double-cut lamb chops 8 peeled and roasted garlic cloves 8 oz Duxelles 8 Chard leaf, blanched and shocked 8-10 oz caul fat 2 Tbl Canola oil Kosher or sea salt and pepper to taste Seasonal squash, scooped out with melon baller
METHOD:
Preheat oven to 375 degrees.
Season the lamb to taste with salt and pepper.
Lay out caul fat and trim to two and half times larger than the meat.
Lay out the chard (enough to wrap around the chop), then place about one ounce of the duxelles. Place the chop over the duxelles and chard, then place another one ounce of duxelles on top of the lamb chop.
Wrap the chard and caul fat tightly around the lamb, leaving the bone unwrapped.
In a skillet over medium heat, light sear all sides of the lamb chop.
Place chops on an oven proof pan and cook approximately 10 minutes in the oven, or until internal temperature reaches 120 degrees (Rare, or to desired doneness).
Let rest 5 minutes, slice and serve. Quickly sauté the balled squash in olive oil, salt and pepper. Serve with truffled carrot coulis.
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