Côtelettes d’Agneau de Lait Nelson

Ingredients

Equipment Needed

• •12-inch cast-iron grill pan
• •12-inch heavy skillet
• •13-by-18-inch rimmed metal baking sheet
• •Piping bag with ½-inch plain tip
• •14-inch oven-safe or warmed serving platter
• •Thin wide metal spatula
• •Instant-read thermometer

Instructions

1. 1

   Stage Every Component

   Set an oven rack in the upper third and heat the oven to 450°F (230°C). Line a rimmed metal baking sheet with parchment and warm the serving platter with hot water, then dry it well. Cut the bread into eight thick croûtons, meaning butter-fried bread shapes, each matching the oval meaty eye of a cutlet, with a shallow notch where the rib bone will sit. Fit a piping bag with a ½-inch plain tip. Keep the foie gras smooth, the truffle sliced, and the prepared Soufflé au Parmesan (No. 2295a) ready, but load the bag only when assembly begins so the mixture keeps its air.

   The matching bread shape is functional, not decoration. A croûton that is too small lets the cutlet tip; one that is too large catches the soufflé and turns soft.
2. 2

   Blanch the Asparagus

   Bring a wide pan of water to a lively boil and add the blanching salt. Drop in the asparagus tips and cook for 2 to 3 minutes, just until vivid green and tender at the cut end but still firm enough to hold a mound. Drain immediately and spread them in one layer on a clean towel. If they have gone softer than intended, rinse them briefly in very cold water to stop the cooking, then dry them thoroughly. Ça se rattrape, but wet asparagus will dilute the butter later.

3. 3

   Fry the Croûtons

   Melt 5 tablespoons of the butter in a large skillet over medium heat. When the foam quiets, fry the croûtons in batches until deep butter-gold on both sides, about 2 minutes per side, adding the butter gradually so the bread absorbs it evenly. Transfer them to a rack rather than paper, which traps moisture underneath. If the butter turns dark before the bread colors, wipe out the pan and begin the next batch with fresh butter; burnt milk solids cannot be hidden beneath foie gras.

4. 4

   Grill the Cutlets

   Heat a cast-iron grill pan over medium-high heat until properly hot. Dry the cutlets, season them with the salt and pepper, and brush them lightly with the oil. Grill in two uncrowded batches for about 2 minutes on the first side and 1½ to 2 minutes on the second, until well marked and browned but still one shade below your chosen doneness. For a rosy final center, take them from the pan at 115 to 120°F (46 to 49°C); the oven finish will bring them higher. If the exterior darkens before the center warms, lower the heat rather than extending the first side. The five-minute poach is still ahead.

5. 5

   Build the Nelson Stacks

   Spread each croûton with 1 tablespoon of foie gras purée. Set a grilled cutlet squarely on top, then place one truffle slice over the kernel, the thick central eye of meat. Load the prepared Soufflé au Parmesan (No. 2295a) into the piping bag and cover the meaty part of every cutlet with an even ⅜ to ½-inch layer, leaving the bone exposed. Arrange the eight stacks in a loose circle on the prepared baking sheet. If the soufflé slides, scrape it gently back into the bag, blot the top of the cutlet, pipe a narrow border first, and fill the center. Ça se rattrape.

6. 6

   Poach the Soufflé

   Put the baking sheet on the upper rack and bake for 5 minutes, until the soufflé caps have lifted, lost their wet shine, and set into pale ivory-gold cushions. This is the brief oven poach the dish requires; do not chase a dark crust and overcook the lamb beneath it. If a cap remains glossy at the center after five minutes, move the sheet one level higher and give it another 30 to 60 seconds while watching closely.

7. 7

   Butter and Serve

   During the final 2 minutes in the oven, melt the remaining 3 tablespoons butter in the asparagus pan. Add the dry tips and toss gently until heated through and cohered with butter, meaning glazed enough to hold together in a glossy mound without swimming in fat. Use a thin spatula to transfer the Nelson stacks to the warmed platter in a circle, then heap the asparagus in the center. Serve at once, while the croûtons remain crisp and the soufflé is still proud. À table!

Chef Tips

• •Ask for small milk-fed lamb rib cutlets rather than thick loin chops. Their tenderness and modest size suit the brief grill and oven finish. If ordinary rib chops are all you have, choose the smallest and add enough grilling time to warm the center without fully cooking it.
• •For the foie gras purée, use smooth bloc de foie gras or a fine foie gras parfait worked until spreadable. A coarse country pâté has the wrong texture and cannot melt into the croûton in the same way.
• •Fresh black truffle is splendid when the season is honest. A whole preserved truffle is the classical pantry answer at other times and keeps the required slice intact; truffle oil brings perfume but not the earthy, tender layer this construction needs.
• •Do not load or hold the soufflé mixture while you grill the lamb. Egg-white preparations lose volume while standing, so all other components must be ready before it is prepared and piped.
• •A structured red Bordeaux has enough acidity and tannin for the lamb, foie gras, and Parmesan. Pour modest glasses. The plate is generous already, and we don't apologize for butter.

Advance Preparation

• •Cut and fry the croûtons up to 2 hours ahead. Keep them uncovered on a rack at room temperature; if they soften, refresh them in the hot oven for 2 minutes before assembly.
• •Blanch the asparagus up to 4 hours ahead, dry it thoroughly, and refrigerate it covered. Bring it out while the oven heats so the butter can warm it quickly without overcooking it.
• •Smooth the foie gras purée and slice the truffle up to 1 hour ahead. Cover both closely and keep them cold, then let the foie gras soften for about 15 minutes before spreading.
• •Prepare the Soufflé au Parmesan (No. 2295a) only after every other component is staged. Once its egg whites are folded in, pipe and bake it without delay.

Frequently Asked Questions

Nutrition Information

1 serving (about 420g)