Lamb Cutlets Reform Recipe at MyDish

Lamb Cutlets Reform

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Method

  • To make the sauce, gently cook the shallots, garlic, and cayenne pepper in half of the butter for 2 to 3 minutes, stirring occasionally. Add the flour and tomato purée and stir well, add the vinegar and redcurrant jelly and simmer for about one minute, then add the stock, bring to a boil, and simmer gently for 15 minutes season to taste, and whisk in the remaining butter.
  • Trim the cutlets to remove most of the surrounding fat this is known as frenching. Scrape the bone absolutely clean to within 1 inch of the 'eye' of the meat. (See Notes)
  • Mix the chopped ham, chopped parsley and breadcrumbs together. Season the lamb cutlets and coat with the beaten egg and then cover with the ham and breadcrumb mixture. Cover and chill until required.
  • Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
  • Arrange the cutlets on a warmed serving dish and garnish each one with a cutlet frill.
  • To serve, combine the julienne of tongue, beetroot, gherkin, and egg white in a serving dish, pour the sauce into a sauceboat and serve separately.
  • Serve and Enjoy!

    • Tips

    • Alexis Soyer invented this dish at the Reform Club, London in the 1830’s when the late entrance of a difficult and hungry club member and a resourceful chef who had to make the most of what he had in his kitchen may clarify the invention of this rather extraordinary recipe. Reform sauce is piquant and deliciously seasoned with herbs and spices and is one of Soyer's most famous recipes. The recipe has been changed over time but this is as close to the original as I can make it. The club is still open with Lamb Cutlets Reform a popular item on the menu.
      A butcher will french the racks for you, but it is easy and fun to do this yourself.
      Simply cut along the back of the rack, just above where the meaty part of the lamb is. Turning the knife upwards, scrape the gristly meat off to expose the rib bones. Cut between each of the ribs, taking out the tiny amount of meat found there. Scrape away the bones until they are clean and white. Lay the rack down, back uppermost, and make shallow criss-cross incisions in the fat.

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    Ingredients

    • YOU WILL NEED
    • 8 lamb cutlets. well trimmed (frenched) (see Notes)
    • 60 grams cooked ham. very finely chopped
    • 1 tablespoon chopped parsley
    • 100 grams fresh white breadcrumbs
    • 2 medium eggs. beaten
    •  Vegetable oil for frying
    •  A good knob of butter
    •  Salt and freshly ground black pepper
    • YOU WILL NEED FOR THE SAUCE
    • 2 large shallots. peeled and finely chopped
    • 1 clove garlic. peeled and crushed
    • 1 generous pinch cayenne pepper
    • 58 grams Butter
    • 2 teaspoons plain flour
    • ½ teaspoon tomato purée
    • 2 tablespoons tarragon vinegar
    • 1 tablespoon redcurrant jelly
    • 290 mls of a good strong beef stock. I sometimes now use a Knorr beef stockpot (you know the jellied stock)
    • 30 grams sliced Ox tongue. cut into a julienne
    • 1 small cooked beetroot weighing about 3 ounces. peeled and cut into strips like the tongue
    • 2 large gherkins cut into strips like the tongue
    •  the white of 1 large hard boiled egg. shredded into strips the same size as the tongue

    By Views 997  Added Tue Mar 16 2010


    A nineteenth century classic, originally created at the Reform Club by Chef Alexis Soyer, sometimes the old ones are the best!!

     

    One of the very first dishes I learnt to make as a 15-year-old boy soldier in the Army Catering Corps, this was at Clayton Barracks, Aldershot and the occasion was for a dinner for the officer’s mess. (And I still have my copy of the Manual of Army Read More

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