Trim the lamb cutlets. Detach the caper berries from their stems and reserve. Peel and chop the onion.
Make an onion velouté sauce: melt the butter in a saucepan and cook the onion in this gently until translucent. Stir in the flour and cook gently for a minute or so. Beat in the stock and milk. Add the bay leaf, season with salt, pepper and grated nutmeg and simmer gently for 20 minutes, whisking from time to time.
Preheat a ridged grilling pan over a high heat, then grill the lamb cutlets for 3 minutes each side, turning three times and at opposite angles to achieve a neat cross-hatch pattern or quadrillage on each side.
Pile the couscous or polenta on a warmed serving plate and arrange the lamb around or beside them. Scatter parsley over all.
Remove the bay leaf from the sauce, add the caper berries and stir for 1 minutes. Then spoon into a sauce-boat to offer at the table.
© 1995 Alastair Little. All rights reserved.