Lamb Cutlets Reform By Alexis Soyer: Sweet And Sour

Name: Lamb Cutlets Reform By Alexis Soyer: Sweet And Sour Lamb Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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

Servings: persons

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 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

1
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 puree 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.
2
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.
3
To serve, add the shredded ham, beetroot, gherkin and egg white to the sauce, or mix and serve separately. Eat with potato dauphinoise.

7038

kcal

Calories

163

Fat

1087

Carbs

268

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 22 ingredients. The key ingredients include: 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, and more.

Yes, Lamb Cutlets Reform By Alexis Soyer: Sweet And Sour Lamb Cutlets 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 By Alexis Soyer: Sweet And Sour Lamb Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions