Breaded Lamb Fingers Saint Germain

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 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 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.