• 2-2½ pounds breast of lamb
• 1 Spanish onion, quartered
• 4 large carrots, quartered
• ¾ pint well-flavoured veal or chicken stock
• salt and freshly ground black pepper
• flour
• 2 eggs, well beaten
• breadcrumbs
• 4-6 tablespoons clarified butter
• purée of green peas
• béarnaise sauce

Poach lamb with Spanish onion and carrots in well-flavoured veal or chicken stock until tender - 1½ to 2 hours.

Carefully pull out the bones and place the meat on a flat dish; top with another dish and weight it lightly. When cold, cut meat into thin strips about 1½ inches wide. Trim strips neatly; season to taste with salt and freshly ground black pepper. Roll strips in flour; dip in beaten egg and then roll in breadcrumbs.

Heat clarified butter in a thick-bottomed frying pan and sauté strips until golden brown. Arrange strips in a ring round a purée of green peas. Serve with Béarnaise Sauce.