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Lamb Cutlets In Devilled Sauce

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CATEGORY CUISINE TAG YIELD
Meats English 1 Servings

INGREDIENTS

Breast of lamb
White stock
4 t Bp English mustard
1 t Cayenne pepper
2 oz Melted butter
6 oz Breadcrumbs
1/4 Bottle white wine
1 T White wine vinegar
1 Shallot, chopped
1 Sprig thyme
1 Bay leaf
1/3 pt Demi glace
1 t Parsley, chopped
1/4 t Cayenne pepper
2 oz Chilled butter

INSTRUCTIONS

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.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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