Mike Robinson cooks a traditional Victorian dish, which would originally have been made with mutton. Mike updates this flavoursome dish by using succulent lamb cutlets.
Ingredients
- 4 best end of neck, large lamb chops
- 6 shallots, finely chopped
- 2 small mushrooms, finely chopped
- 2 tbsp parsley, finely chopped
- 50 g1¾ oz butter
- 1 lemon, juiced
- 300 ml10½ fl oz Espagnole sauce
- 2 raw egg yolks
- 150 ml5¼ fl oz single cream
- 1 egg, beaten
- Brown breadcrumbs
- Fat (oil), for deep frying
- Pinch of salt and cayenne pepper
Method: How to make Cutlets a la Dominie
1
Scrape the ends of the chops very neatly and fry in the butter with the shallots, mushrooms, parsley, lemon juice, salt and cayenne for approximately 20 minutes, turning frequently.
2
Remove the chops and set aside. Mix the remaining ingredients from the pan into a dish with the Espagnole, yolks and cream.
3
Use this to coat each chop, then dip them in the beaten egg, then the breadcrumbs and deep-fry for 5 minutes.
4
Serve immediately.
