Best Lamb Cutlets Reform Recipes

Lamb Cutlets Reform image

Provided by Millereg

Time 1h15m

Yield 8 cutlets, 4 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 461.6, Fat 28.2, SaturatedFat 9.5, Cholesterol 68, Sodium 479.2, Carbohydrate 41.8, Fiber 11.6, Sugar 3.3, Protein 12

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

Provided by French Tart

Categories Ham

Time 35m

Yield 4 Reform Cutlets, 4 serving(s)

Number Of Ingredients 21

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
2 large shallots, peeled and finely chopped
half garlic clove, peeled and crushed
1 good pinch cayenne pepper
60 g butter
2 teaspoons flour
1/2 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

Steps:

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.

Nutrition Facts : Calories 269.4, Fat 18.1, SaturatedFat 9.6, Cholesterol 154.8, Sodium 630, Carbohydrate 15.5, Fiber 0.7, Sugar 4.6, Protein 11.5