Club Cutlets |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 lb (450g) onions, sliced | 2 oz (50g) butter | 1 rounded teaspoon sugar |
| 1 rounded teaspoon flour | 1/2 pint (300 ml) onion stock | 1/4 pint (150 ml) warm milk |
| 2 teaspoon cream | salt and black pepper | 4 thick chump lamb cutlets or chops |
| 1 oz (25g) butter | 4 tablespoons breadcrumbs | |
| 1 | Slice the onions and cover with water, then bring to the boil and cook for about 10 minutes. Strain, but reserve the liquor. Heat the butter in a saucepan and saute the onions in it, adding the sugar and a little salt. They should be cooked until they are quite soft and pureed. Stir in the flour, cook for about 1 minute, then add the warm onion stock, mix well, then add the milk and finally the cream. Heat but do not reboil. |
| 2 | Trim and sprinkle the cutlets with black pepper and grill them well on one side only, then put them cooked side down in a baking tin. Cover the tops with the sauce, then sprinkle the breadcrumbs over and add a small nut of butter to each chop. Cook in a hot oven, 425 F (22 C) or gas mark 7, for between 15-20 minutes depending on how well cooked you like your meat. |