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Lamb Chop Toad In The Hole

Evan's picture
Ingredients
  Lamb cutlets 4
  Lard/Dripping 50 Gram
  Batter 4 Cup (64 tbs)
  Plain flour 100 Gram
Powder
  Salt 1 Pinch
  Egg 1
  Milk 125 Milliliter
  Cold water 125 Milliliter
Directions

1.
Trim the cutlets of excess fat and place them in a roasting tin.
Cut the lard or dripping into small pieces and dot over the cutlets.
2.
To make the batter: sift the flour, Bisto Powder and salt together.
Make a well in the centre and break in the egg.
Add half the milk and half the water and gradually mix.
Beat until smooth; add the rest of the liquid and beat or whisk for about 5 minutes to incorporate plenty of air into the batter.
Leave to stand for 1 hour.
3.
Preheat the oven to 220°C/425°F/Gas Mark 7.
Place the tin of lamb cutlets in the oven and roast for 10 minutes; turn the chops once.
4.
Pour the batter into the tin and bake for 40-45 minutes, until the batter is well risen and golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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