Lamb Cutlets Reform Recipe

Name: Lamb Cutlets Reform
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Add the vinegar and port and boil rapidly until almost all the liquid evaporates.
3
Remove the pan from the heat and add the stock, cloves, mace, bay leaf, cranberries and thyme.
4
Stir well, return to the heat and bring to the boil.
5
Lower the heat and simmer gently for about 30 minutes.
6
Meanwhile, trim the cutlets to remove most of the surrounding fat.
7
Scrape the bone absolutely clean to within 1 inch of the'eye' of the meat.
8
Mix the minced bacon and breadcrumbs together.
9
Brush each cutlet with beaten egg and coat with the bacon and breadcrumb mixture.
10
Cover and chill until required.
11
Blend the corn flour with about 2 tablespoons of water and add to the sauce.
12
Stir well and bring the sauce to the boil, stirring continuously.
13
Simmer until thickened.
14
Grill the cutlets for about 4 minutes on each side, until golden brown.
15
Arrange the cutlets on a warmed serving dish and garnish with parsley.
16
Reheat the sauce gently and serve separately.

1095

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 ounce butter, 1 small onion, finely chopped, 1 medium carrot, finely sliced, 2 ounces lean ham, cut into thin strips, and more.

Yes, Lamb Cutlets Reform falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Cutlets Reform

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions