Lamb Cutlets With Spinach Recipe
Cooking Time: 20 minutes You will need for 4 servings:
8 lamb cutlets
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.
2 packets white sauce mix.
1 pint milk.
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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.