This recipe appears in:British Bites: Reform Lamb Cutlets
The French chef Alexis Soyer originally created this now classic dish for the Reform Club of London's Pall Mall area—and this breaded, fried lamb cutlet is still on the menu more than 100 years after the chef's death. In its bare essentials this dish is breaded lamb with a tangy vinegar-based sauce. There are many variations, some involving truffles and various wines. But this one, my favorite, uses ham in both the breading and the sauce.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- For The Sauce:
- 1 tablespoon butter
- 1 medium onion, finely chopped (about 1 cup)
- 2 ounces finely chopped ham (about 1/4 cup)
- 1 medium carrot, finely chopped (about 1/2 cup)
- 2 tablespoons port
- 1/4 cup red wine vinegar
- 2 cups chicken stock
- 2 bay leaves
- 1 small bunch thyme
- 1 teaspoon cornstarch
- Kosher salt and freshly ground black pepper
- For the Lamb:
- 2 pounds bone-in lamb rib chops (about 8 chops)
- 4 ounces ham, very finely chopped (About 1/3 cup)
- 1/4 cup finely chopped fresh parsley
- 3/4 cup breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- About 1/2 cup vegetable oil
For the Sauce: Melt butter in a medium skillet over medium high heat, add onion, ham, and carrot, and cook until onions are soft and ham is just beginning to crisp, about 4 minutes. Add port and vinegar and cook until almost totally reduced, about 2 minutes, then add stock, bay leaves and thyme, bring to a simmer and reduce by half, about 20 minutes.
Mix cornstarch with 2 tablespoons water and add to simmering sauce; once sauce has thickened, season to taste with salt and pepper.
For the Lamb: Place rib chops on a cutting board, and using a mallet, gently flatten each chop until it is 1/2 inch thick. Do your best to ensure that the meat stays attached to the bone.
Combine ham, parsley and breadcrumbs on a plate and mix with your fingers until well combined. On separate plates, place flour and beaten eggs. Season the flour with salt and pepper.
Bread each chop by coating it first in flour, then with egg, and finally with breadcrumb mixture. Repeat with remaining chops and reserve on a separate plate.
Pour 1/4 inch of vegetable oil in a large skillet, and heat over medium high heat until shimmering. Add breaded lamb, making sure to not crowd the pan, and cook until breading is brown, about 4 minutes per side. Serve with mashed potatoes and peas, passing the sauce along side.