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Lamb Cutlets Reform

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Preparation Time: 25 minutes
Cooking time: 40 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 5443 times

Ingredients:

Metric Imperial

60-70 gm(s) fresh white breadcrumbs

50 gm(s) cooked ham, very finely chopped

1 tbsp(s) chopped parsley

salt & freshly ground black pepper

8 lamb cutlets, French-trimmed & flattened slightly

2 eggs, beaten

vegetable oil, for frying

good knob of butter

For the sauce:

2 large shallots, finely chopped

0.5 garlic clove, crushed

good pinch of cayenne pepper

60 gm(s) butter

2 tsp(s) flour

0.5 tsp(s) tomato paste

2 tbsp(s) tarragon vinegar

1 tbsp(s) redcurrant jelly

300 ml(s) beef stock, or half a good-quality stock cube dissolved in water

40 gm(s) sliced tongue or ham, cut into thin 3cm strips

1 small cooked beetroot, about 70g, peeled & cut into thin 3cm strips

2 large gherkins, cut into thin 3cm-long strips

white of 1 large hard-boiled egg, shredded into thin 3cm strips

Invented by Alexis Soyer at the Reform Club in London in the 1830s, and reproduced by Mark Hix in "British Regional Food".

Posted by: Sarah Scott on 28 August 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

First make the sauce: gently cook the shallots, garlic and cayenne pepper in half the butter for 2-3 minutes, stirring every so often. Add the flour and tomato paste, and stir well. Add the vinegar and redcurrant jelly, and simmer for a minute, then gradually add the stock, bring to the boil and simmer very gently for 15 minutes. Season to taste and whisk in the remaining butter.

While the sauce is simmering, mix the breadcrumbs with the ham and parsley. Season the lamb cutlets and pass them through the egg and then the breadcrumbs. Heat a couple of tablespoons of vegetable oil in a frying pan over a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end of cooking.

To serve, add the shredded tongue, beetroot, gherkin and egg white to the sauce, or mix and serve separately.