Lamb cutlets in devilled sauce

Yield: 1 servings

Measure Ingredient
\N \N Breast of lamb
\N \N White stock
4 teaspoons Bp English mustard
1 teaspoon Cayenne pepper
2 ounces Melted butter
6 ounces Breadcrumbs
¼ \N Bottle white wine
1 tablespoon White wine vinegar
1 \N Shallot; chopped
1 \N Sprig thyme
1 \N Bay leaf
⅓ pint Demi glace
1 teaspoon Parsley; chopped
¼ teaspoon Cayenne pepper
2 ounces Chilled butter

FOR THE DEVILLED SAUCE

Cook the breast with the stock, remove the bones and press until chilled.

Cut the breast meat into pieces, then spread with the mustard. Dust with cayenne pepper and dip into the melted butter and roll in the breadcrumbs.

Cook on a low grill for around 5-6 minutes. Serve with devilled sauce.

For the sauce: Boil down the white wine, vinegar, shallot, thyme and bay leaf in a heavy based pan by 2/3rds. Add the demi glace, parsley and cayenne pepper.

Bring back to the boil then remove from the heat and beat in the butter.

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Carlton Food Network

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