Durham Lamb Cutlets
|Cold cooked lamb||1⁄2 Pound (About 2 Cups)|
|Mashed potatoes||1⁄2 Pound|
|Chopped parsley||1 Tablespoon|
|Tomato puree||1 Teaspoon|
|Dried white bread crumbs||4 Tablespoon|
|Fat||2 Tablespoon (Used For Deep Frying)|
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