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Lamb Cutlets and Spinach

Lamb Cutlets and Spinach is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of breaded lamb cutlets that are fried until golden and served around a central mound of cooked and chopped spinach. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb Cutlets and Spinach.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating:

Tags : Lamb RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

LAMB CUTLETS AND SPINACH (an Entree).

747. INGREDIENTS.—8 cutlets, egg and bread crumbs, salt and pepper to taste, a little clarified butter.

Mode.—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. Average cost, 10d. per lb.

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, &c. &c.

Modern Redaction

Ingredients:

8 lamb cutlets
2 eggs, beaten
200g breadcrumbs
salt and freshly-ground black pepper, to taste
clarified butter (ghee), melted
wilted spinach, to serve

Method:

Shape the cutlets neatly by removing the thick end of the chine bone then trim off the excess fat. Scrape the top part of the chine bone clean then brush over the cutlets with egg and sprinkle to coat with the breadcrumbs.

Season to taste with salt and black pepper then dip in the clarified butter and coat once more with breadcrumbs. Heat oil or clarified butter in a pan, add the cutlets and fry, turning frequently, until nicely browned and cooked through.

Drain on kitchen paper then take wilted spinach and chop. Mound this in the centre of a serving dish, arrange the cutlets around the outside and serve.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.