Lamb Cutlets Reform by Alexis Soyer: Sweet and Sour Lamb Cutlets

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • Sauce
  • 2
    large shallots, peeled and finely chopped
  • half garlic clove, peeled and crushed
  • 1
    good pinch cayenne pepper
  • 60
  • 2
    teaspoons flour
  • 12
    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
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DIRECTIONS

  • First make the sauce: gently cook the shallots, garlic and cayenne pepper in half of the butter for 2-3 minutes, stirring every so often. Add the flour and tomato purée and stir well. Add the vinegar and redcurrant jelly and simmer f for a minute, then add the stock, bring to the boil and simmer gently for 15 minutes. Season to taste, and whisk in the remaining butter.
  • Meanwhile, mix the breadcrumbs with the ham and parsley. Season the lamb cutlets and pass through the egg then the breadcrumbs. Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
  • To serve, add the shredded ham, beetroot, gherkin and egg white to the sauce, or mix and serve separately. Eat with potato dauphinoise.
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