Lamb Cutlets Reform

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READY IN: 1hr 15mins
SERVES: 4
YIELD: 8 cutlets
UNITS: US

INGREDIENTS

Nutrition
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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.
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