| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Sainsbury2, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 8 |
|
Tenderloin Lamb Cutlets |
| 1 |
|
Clove garlic; sliced |
| 1 |
|
Egg; (size 3) beaten |
| 50 |
g |
Fresh white breadcrumbs; (2oz) |
| 1 |
tb |
Olive oil; up to 2 |
| 4 |
tb |
Freshly chopped mixed herbs |
| 150 |
ml |
Dry sherry; (1/4 pint) |
| 142 |
ml |
Double cream; (5 fl oz) |
|
|
Salt and freshly ground black pepper |
| 125 |
g |
Green olives to garnish; (optional) (4oz) |
INSTRUCTIONS
1. Make small slits in the cutlets and push in the sliced garlic. Coat each
cutlet in egg and breadcrumbs, and chill for 20 minutes.
2. Heat the oil and butter in a large frying pan and brown the cutlets on
both sides. Lower the heat and cook for 6 minutes on each side. Transfer to
a warm serving dish and keep warm.
3. Add the herbs and sherry to the pan and boil rapidly for 2 minutes until
thickened. Stir in the cream and seasoning to taste.
4. Spoon over the cutlets and serve immediately. Garnish with olives
(optional).
Converted by MC_Buster.
NOTES : Something special to brighten up the lamb chops.
Converted by MM_Buster v2.0l.
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