Lamb Cutlets with Vegetables a la Julienne

Ingredients

• pepper
• salt

Method

1. 1

   Select nice young lamb (the rack); cut in even chops about half inch thick; French them, leaving the bone about three inches in length; remove the backbone; put on a broiler; sprinkle with pepper and salt and broil for about six minutes — three minutes on each side — until golden brown; put on a plate with some melted butter.

2. 2

   In the meantime, have mashed potatoes prepared.

3. 3

   Make a nice hot foundation of potatoes; arrange the chops on top of this — the bone out and the meat in.

4. 4

   Garnish each chop with a paper frill and serve in the centre of this foundation a rich brown sauce with turnips and carrots cut in julienne style.

5. 5

   Luncheon and supper dish.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 239. The excerpt below is the record exactly as published.

Lamb Cutlets with Vegetables a la Julienne Cotelettes d’Agneau aux Legumes, a la Julienne Select nice young lamb (the rack); cut in even chops about half inch thick; French them, leaving the bone about three inches in length; remove the backbone; put on a broiler; sprinkle with pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.