Lamb Cutlets Reform

Try Sue Payne's version of a nineteenth century classic, originally created at the Reform Club by chef Alexis Soyer
Lamb Cutlets Reform
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 900 g best end of lamb cutlets
  • 1 tbsp seasoned flour
  • 5-6 tbsp dried breadcrumbs
  • 55 g lean cooked ham, chopped
  • 1 egg, beaten
  • 4 tbsp olive oil
  • 25 g butter

For the garnish:

  • 1 carrot, peeled and cut into short, fine strips
  • 3 gherkins
  • 1 egg white, steamed
  • 3 white button mushrooms
  • 2-3 tbsp lamb or beef stock
  • 15 g butter

For the sauce:

  • 1 tsp redcurrant jelly
  • 1 tbsp port
  • 150 ml demi-glace sauce
  • a pinch of cayenne pepper


1. Roll the lamb cutlets in the seasoned flour. Mix together the breadcrumbs and chopped ham. Brush the cutlets with beaten egg and thoroughly coat the cutlets in the breadcrumb mixture.

2. Now prepare the garnish. Bring a small pan of water to the boil. Add the carrot and cook until tender, around 2-3 minutes.

3. Slice the gherkins and the steamed egg white into small, even-sized pieces. Slice the mushrooms into 1cm thick slices.

4. In a small, heavy-based frying pan heat together the stock, 15g butter, carrot, gherkins, egg white and mushrooms for 2-3 minutes. Set aside.

5. Make the sauce by melting the redcurrant jelly in the port in a small saucepan. Add the demi-glace sauce, season with a pinch of Cayenne pepper and bring to the boil. Set aside.

6. In a large frying pan heat together the olive oil and the remaining butter. Fry the lamb cutlets until golden-brown on both sides. Remove from the pan and drain on kitchen paper.

7. Heat through both the sauce and the garnish. Arrange the fried cutlets in a circle on a warm serving plate. Pile the garnish into the centre of the chops and pour the sauce around the chops. Serve at once.

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