Lamb cutlets in devilled sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Breast of lamb | ||
| White stock | ||
| 4 | teaspoons | Bp English mustard |
| 1 | teaspoon | Cayenne pepper |
| 2 | ounces | Melted butter |
| 6 | ounces | Breadcrumbs |
| ¼ | Bottle white wine | |
| 1 | tablespoon | White wine vinegar |
| 1 | Shallot; chopped | |
| 1 | Sprig thyme | |
| 1 | Bay leaf | |
| ⅓ | pint | Demi glace |
| 1 | teaspoon | Parsley; chopped |
| ¼ | teaspoon | Cayenne pepper |
| 2 | ounces | Chilled butter |
Directions
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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