Name: Lamb Chops Reform (Cotelettes de Mouton à la Reform)
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and pepper; a bunch of watercress (for garnish, optional); 4 fl oz/¼ cup/125 ml milk; 4 oz/½ cup/125 g lean cooked ham, very finely chopped; mashed potatoes made with 4 medium potatoes; 3-4 tbsp butter, about; 1 egg, beaten to mix with ½ tsp salt and ¼ tsp pepper; 2 fl oz/¼ cup/60 ml oil; 3¼ oz/1 cup/100 g dry white breadcrumbs; 10 well-trimmed rib or loin lamb chops, cut about ¾ inch/2 cm thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

This most famous of all Soyer’s recipes is still served at the Reform Club in London.

Chop a quarter of a pound of lean cooked ham very fine, mix it with the same quantity of bread-crumbs, then have ten very nice cotelelettes, lay them flat on your table, season lightly with pepper and salt, egg over with a paste-brush, and throw them into the ham and breadcrumbs, then beat them lightly with a knife, put ten spoonfuls of oil in a sauté-pan, place it over the fire, and when quite hot