Port Royal Lamb Cutlets

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 6 lamb cutlets, trimmed
  • Salt, freshly ground pepper
  • 2 oz. unsalted butter


Rub the cutlets with salt and plenty of pepper. Heat the butter in a heavy, covered casserole, add lamb and brown all over. Add the bay leaf, vinegar, orange juice and grated peel, bitters, hot pepper sauce, and a little stock if necessary to barely cover the lamb. Cover and cook over low heat until the lamb is tender, about 1½ hours.

Remove the cutlets to a serving dish and keep warm.