Lamb Cutlets Reform

From Reform Club in London's Pall Mall

Serves 4

8 x 75g (3oz) Lamb Cutlets
50 g (2oz) Fresh Breadcrumbs
50g (2oz) Cooked Ham, finely minced
1 Egg, beaten
Salt and Pepper

Sauce
600ml (1 pint) Lamb or Chicken Stock
50g (2oz) Lean Ham, cut into thin strips
15g (½oz) Butter
1 Small Onion, finely chopped
1 Medium Carrot, finely sliced
4 tbsp Red Wine Vinegar
3 tbsp Port
1 tbsp Cornflour
4 Juniper Berries, crushed
2 Cloves
2 Blades Mace
1 Bay Leaf
Pinch Dried Thyme

Melt the butter in a medium saucepan, add the ham strips, onion and carrot, saute gently until lighlty browned.
Add the vinegar and port, boil rapidly until most of the liquid has evaporated.
Remove from the heat, stir in the stock, juniper berries, cloves, mace, bay leaf, and thyme.
Return to the heat and bring to the boil.
Reduce heat and simmer gently for 25-30 minutes.
Mix the cornflour with a little water.
Whisk into the sauce.
Bring to the boil, stirring continuously, simmer until thickened.
Trim the cutlets, removing most of the fat scrape the bone clean to within 2.5 cm (1 inch) of the meat..
Mix the minced ham, breadcrumbs and season lightly.
Brush the cutlets with beaten egg and coat with the ham and breadcrumb mixture, pressing gently.
Grill the cutlets for about 4 minutes on each side or until golden brown.
Place the cutlets on a serving dish, garnished with cutlet frills.
Serve the sauce seperately.

MeatRecipes

Lamb Cutlets Reform

From Reform Club in London's Pall Mall

Meat
Recipes