Lamb Cutlets With Spinach Recipe

Lamb Cutlets With Spinach Recipe

Cooking Time: 20 minutes You will need for 4 servings:

8 lamb cutlets

1 egg

salt and pepper breadcrumbs

1 oz. butter

1 large packet frozen spinach

2 tablespoons thin cream or top of the milk nutmeg

1 Trim cutlets, brush with beaten egg sprinkled with salt and pepper.

2 Coat cutlets with breadcrumbs. Fry quickly in melted butter until browned on both sides. Reduce heat and continue cooking until tender.

3 Cook spinach as directed on the packet.

4 Stir in cream or milk and a good pinch grated nutmeg.

5 Pile spinach in the centre of a hot dish, arrange cutlets round and serve.

Lamb cutlets pascale

Cooking Time: 30 minutes You will need for 4 servings: 3 onions 2 tablespoons Patna 2 tablespoons oil rice 1 pint stock 8 lamb cutlets

Mornay sauce:

2 packets white sauce mix

1 pint milk

6 oz. grated cheese 1 egg yolk

1 packet frozen peas

1 Chop the onions and saut6 in the oil.

2 Add the rice and mix well. Add the stock, cover with greaseproof paper and a lid and cook gently for 20-30 minutes.

3 Trim the cutlets and fry in com oil for 10 minutes. Remove and drain. Place on a serving dish and pile the onion mixture on top.

4 Place sauce mix in a pan and blend it with the milk. Bring to the boil stirring all the time. Boil for 1 minute.

5 Stir in the grated cheese and egg yolk.

6 Coat each cutlet with the Momay Sauce and garnish with peas.

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