Recipes > Meat > Lamb > Lamb Cutlets and Spinach (an Entree)

Lamb Cutlets and Spinach (an Entree)


  • 8 cutlets
  • egg and bread crumbs
  • salt and pepper to taste
  • a little clarified butter


Cut the cutlets from a neck of lamb, and shape them by cutting off the thick part of the chine-bone. Trim off most of the fat and all the skin, and scrape the top part of the bones quite clean. Brush the cutlets over with egg, sprinkle them with bread crumbs, and season with pepper and salt. Now dip them into clarified butter, sprinkle over a few more bread crumbs, and fry them over a sharp fire, turning them when required. Lay them before the fire to drain, and arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped, and seasoned.

Time: About 7 or 8 minutes.

Sufficient for 4 persons.

Seasonable from Easter to Michaelmas.

Note: Peas, asparagus, or French beans, may be substituted for the spinach; or lamb cutlets may be served with stewed cucumbers, Soubise sauce, etc. etc.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus