We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Plan ahead -- It wasn't raining when Noah built the ark.

Lamb Cutlets in Devilled Sauce

0
(0)
CATEGORY CUISINE TAG YIELD
Meats English Coxon’s kit, Coxon1 1 servings

INGREDIENTS

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

INSTRUCTIONS

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

A Message from our Provider:

“This side of eternity we see only a fraction of the picture”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?