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Durham Lamb Cutlets

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Durham Lamb Cutlets has a Unique taste.The Eggs and potatoes gives the Durham Lamb Cutlets Excellent taste.
  Cold cooked lamb 1⁄2 Pound (About 2 Cups)
  Onion 1 Small
  Butter 1 Tablespoon
  Mashed potatoes 1⁄2 Pound
  Chopped parsley 1 Tablespoon
  Tomato puree 1 Teaspoon
  Flour 2 Tablespoon
  Egg 1
  Dried white bread crumbs 4 Tablespoon
  Fat 2 Tablespoon (Used For Deep Frying)
  Salt To Taste
  Pepper To Taste

Grind or chop meat very fine.
Chop onions finely; cook in melted butter until golden brown.
Add mashed potatoes and meat to onion.
Add parsley, tomato puree, salt, and pepper; cook a few seconds.
Turn mixture onto plate to cool.
Divide into 8 equal-size portions; form into cutlet shapes.
Roll each in flour; dip into beaten egg until coated all over.
Roll in bread crumbs.
Heat fat in deep skillet.
When smoking slightly, put 3 or 4 cutlets into frying basket; lower into hot fat.
Cook until cutlets are rich brown; drain on paper towel.
Keep warm while frying remaining cutlets.
Arrange in overlapping circle around hot dish; serve with vegetables and brown or tomato sauce

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Durham Lamb Cutlets Recipe