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Durham Lamb Cutlets Recipe
|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)|
Serving size: Complete recipe
Calories 1719 Calories from Fat 468
% Daily Value*
Total Fat 52 g80.7%
Saturated Fat 19.2 g95.8%
Trans Fat 0 g
Cholesterol 269.2 mg89.7%
Sodium 1722.2 mg71.8%
Total Carbohydrates 279 g93.1%
Dietary Fiber 30.8 g123.4%
Sugars 11.2 g
Protein 47 g93.1%
Vitamin A 392.8% Vitamin C 338.1%
Calcium 78% Iron 44.9%
*Based on a 2000 Calorie diet
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