Lamb Cutlets Reform
Ready In: 1 hr 15 mins
Serves: 4
Yields: 8 cutlets
Ingredients
- 1⁄2 ounce butter
- 1 small onion, finely chopped
- 1 medium carrot, finely sliced
- 2 ounces lean ham, cut into thin strips
- 4 tablespoons red wine vinegar
- 3 tablespoons port wine
- 20 ounces lamb stock or 20 ounces chicken stock
- 2 cloves
- 2 mace blades
- 1 bay leaf
- 4 cranberries, crushed
- 1 pinch dried thyme
- 8 lamb cutlets, about 3 oz. each
- 2 ounces cooked bacon
- 2 ounces fresh breadcrumbs
- 1 egg, beaten
- 1 tablespoon cornflour
- parsley, to garnish
Directions
- To make the Reform sauce, melt the butter in a medium saucepan, then add the onion, carrot and ham strips and cook gently until just turning brown.
- Add the vinegar and port and boil rapidly until almost all the liquid evaporates.
- Remove the pan from the heat and add the stock, cloves, mace, bay leaf, cranberries and thyme.
- Stir well, return to the heat and bring to the boil.
- Lower the heat and simmer gently for about 30 minutes.
- Meanwhile, trim the cutlets to remove most of the surrounding fat.
- Scrape the bone absolutely clean to within 1 inch of the'eye' of the meat.
- Mix the minced bacon and breadcrumbs together.
- Brush each cutlet with beaten egg and coat with the bacon and breadcrumb mixture.
- Cover and chill until required.
- Blend the corn flour with about 2 tablespoons of water and add to the sauce.
- Stir well and bring the sauce to the boil, stirring continuously.
- Simmer until thickened.
- Grill the cutlets for about 4 minutes on each side, until golden brown.
- Arrange the cutlets on a warmed serving dish and garnish with parsley.
- Reheat the sauce gently and serve separately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off