Durham Lamb Cutlets Recipe
Ingredients
| Cold cooked lamb | 1⁄2 Pound (About 2 Cups) | |
| Onion | 1 Small | |
| Butter | 1 Tablespoon | |
| Mashed potatoes | 1⁄2 Pound | |
| Chopped parsley | 1 Tablespoon | |
| Tomato puree | 1 Teaspoon | |
| Flour | 2 Tablespoon | |
| Egg | 1 | |
| Dried white bread crumbs | 4 Tablespoon | |
| Fat | 2 Tablespoon (Used For Deep Frying) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
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
Directions
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
Chef
