Lamb Cutlets Reform Food

LAMB CUTLETS REFORM

Steps:

• To make the Reform sauce, melt the butter in a medium saucepan, then add the onion, carrot and ham strips and cook gently until just turning brown.
• Add the vinegar and port and boil rapidly until almost all the liquid evaporates.
• Remove the pan from the heat and add the stock, cloves, mace, bay leaf, cranberries and thyme.
• Stir well, return to the heat and bring to the boil.
• Lower the heat and simmer gently for about 30 minutes.
• Meanwhile, trim the cutlets to remove most of the surrounding fat.
• Scrape the bone absolutely clean to within 1 inch of the'eye' of the meat.
• Mix the minced bacon and breadcrumbs together.
• Brush each cutlet with beaten egg and coat with the bacon and breadcrumb mixture.
• Cover and chill until required.
• Blend the corn flour with about 2 tablespoons of water and add to the sauce.
• Stir well and bring the sauce to the boil, stirring continuously.
• Simmer until thickened.
• Grill the cutlets for about 4 minutes on each side, until golden brown.
• Arrange the cutlets on a warmed serving dish and garnish with parsley.
• Reheat the sauce gently and serve separately.

LAMB CUTLETS REFORM BY ALEXIS SOYER: SWEET AND SOUR LAMB CUTLETS

Steps:

• First make the sauce: gently cook the shallots, garlic and cayenne pepper in half of the butter for 2-3 minutes, stirring every so often. Add the flour and tomato purée and stir well. Add the vinegar and redcurrant jelly and simmer f for a minute, then add the stock, bring to the boil and simmer gently for 15 minutes. Season to taste, and whisk in the remaining butter.
• Meanwhile, mix the breadcrumbs with the ham and parsley. Season the lamb cutlets and pass through the egg then the breadcrumbs. Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
• To serve, add the shredded ham, beetroot, gherkin and egg white to the sauce, or mix and serve separately. Eat with potato dauphinoise.

GARLICKY LAMB CUTLETS WITH SICILIAN-STYLE GREENS

Steps:

• Use a small sharp knife to poke a few holes in each lamb cutlet, then push in slivers of garlic and rosemary leaves. Rub all over with 1 tbsp of the olive oil and leave to marinate for up to a day in the fridge, or at room temperature for 30 mins.
• Put the remaining oil, the shallots and 1 rosemary sprig in a big frying pan. Gently cook until the shallots are very soft and golden. Remove the rosemary sprig and discard, then add the sugar, sherry vinegar and sultanas. Cook for another few mins to plump up the fruit, then stir in the pine nuts and set aside.
• Heat a big pan of water until boiling, then add the asparagus and broad beans for 1 1/2 mins. Tip in the peas, count to 10, then drain everything. Halve the asparagus spears lengthways.
• Heat the grill or a griddle pan and season the lamb. Warm up the shallot mixture, then tip in all the cooked veg, plus the spinach with some seasoning. Stir together and gently warm through while you grill or griddle the lamb for 1-2 mins each side or until cooked to your liking. Serve with the veg.

LAMB CUTLETS WITH HERB RELISH

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the almonds and garlic in a food processor and process to a rough paste. Brush the fat side of the racks with a little mustard, then press the almond crust onto it. Roast for 30-40 mins until the lamb is browned on the outside and pink inside. Leave to cool, then wrap in foil and chill for up to 24 hrs.
• Put all the herb relish ingredients in the food processor and process to a rough paste. Pour into a small bowl. When ready to serve, cut the lamb between the bones into little cutlets and arrange over a platter. Spoon a little herb relish onto each or serve separately in a small bowl.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

GRILLED MARINATED LAMB CUTLETS

Steps:

• Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
• When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.