Lamb Cutlets Reform by Alexis Soyer: Sweet and Sour Lamb Cutlets
Food.com
Food.com
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Ingredients

  • 8 lamb cutlets (French trimmed, ie. with the fat taken off and flattened slightly)
  • salt & freshly ground black pepper
  • 2 eggs, beaten
  • 50 g cooked ham, very finely chopped
  • 1 tablespoon chopped parsley
  • 60 -70 g fresh white breadcrumbs
  • vegetable oil (for frying)
  • 1 good knob butter
  • 2 large shallots, peeled and finely chopped
  • half garlic clove, peeled and crushed
  • 1 good pinch cayenne pepper
  • 60 g butter
  • 2 teaspoons flour
  • 1/2 teaspoon tomato puree
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon red currant jelly
  • 300 ml beef stock, made up from a good stock cube will do fine
  • 40 g sliced ham, cut into thin 3cm strips
  • 1 small cooked beetroot, weighing about 70g peeled and cut into strips like the ham
  • 2 large gherkins cut into strips like the ham
  • white of 1 large hard-boiled egg, shredded into strips the same size as the ham

Instructions

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