Grilled Lamb Cutlets “Reforme”

Name: Grilled Lamb Cutlets “Reforme”
Yield: Serves 4
Ingredients: 2 gherkins, cut en julienne; salt; softened butter; freshly ground black pepper; 8 small lamb cutlets; 1 onion, finely chopped; 1 ounce crushed peppercorns; 2 tablespoons sugar; 1-2 tablespoons vinegar; white of 1 hard-boiled egg, cut en julienne; 1 small beetroot, cut en julienne; ¼ pound tongue, cut en julienne; ½ pint well-flavoured brown sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

8 small lamb cutlets
freshly ground black pepper
softened butter
salt

Main course

Method

Remove lamb cutlets from refrigerator at least 30 minutes before cooking and trim fat. Preheat grill; sprinkle both sides of cutlets with freshly ground black pepper, and spread with softened butter. Grill over charcoal or under grill in usual manner. Sprinkle with salt, and serve immediately with the sauce.

Sauce

Place vinegar, sugar, crushed peppe