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8 lamb cutlets
1 egg, beaten
100 g/4 oz/2 cups fresh breadcrumbs
45 ml/3 tbsp oil
2 onions, chopped
150 ml/0.25 pt water
25 g/1 oz/2 tbsp butter or margarine
25 g/1 oz/0.25 cup plain (all-purpose) flour
450 ml/0.75 pt/2 cups milk
15 ml/1 tbsp single (light) cream
Salt and freshly ground black pepper
2 parsley sprigs
Jacket potatoes and peas, to serve
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Method :
Dip the lamb in the egg, then the breadcrumbs. Heat the oil and fry (saute)
the lamb until cooked through and golden brown, turning once. Transfer to
a warm serving dish and keep warm. Put the onions and water in a saucepan,
bring to the boil and simmer for 10 minutes, then puree in a food
processor or blender. Melt the butter or margarine, stir in the flour and
cook for 1 minute. Whisk in the milk and cook, stirring, until the mixture
thickens. Remove from the heat and stir in the onion puree and cream and
season to taste. Pour the sauce over the cutlets, garnish with the parsley
sprigs and serve with jacket potatoes and peas. |