Merino Lamb Cutlets with Sauce Reform





  • 1 Tbsp clarified butter
  • 2 eschalots, chopped
  • 6 juniper berries
  • 2 tsp fresh thyme leaves
  • 4 button mushrooms, diced
  • 2 Tbsp red wine vinegar
  • 1/3 cup (80ml) madeira
  • 1 Tbsp redcurrant jelly
  • 500ml veal jus or stock
  • 2 anchovies, chopped
  • 1/4 cup gherkins, chopped
  • 50g chopped jambon ham
  • 2 hard-boiled egg whites, chopped

Lamb Cutlets

  • 1/4 cup plain flour
  • sea salt and freshly ground black pepper
  • 1 egg
  • 1 cup (70g) fresh breadcrumbs
  • 12 lamb cutlets
  • 2 Tbsp sunflower oil
  • 80g butter


This is a classic dish with beautiful flavours. Sauce reform has a lovely piquant flavour that goes so well with lamb - it was one of the first sauces I learned to make at college.

For the sauce, heat the clarified butter in a medium saucepan over medium heat. Add the eschalots, juniper berries, thyme and mushrooms and cook for 2 - 3 minutes or until fragrant. Add the vinegar, madeira, redcurrant jelly and veal jus and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes. Pour through a sieve into a clean pan. Add anchovies, gherkins, jambon and chopped egg whites.

For the cutlets, sift flour into a bowl and season with salt and pepper. Lightly beat the egg in another bowl. Place the breadcrumbs in another bowl. One at a time, lightly coat the cutlets in flour, then coat in egg and finally breadcrumbs.

Heat the oil in two large frying pans over high heat and swirl around to coat. Add the butter. Cook the cutlets over medium heat for 6 minutes on each side or until golden and cooked. Serve 3 cutlets per person, drizzled with the sauce reform. Accompany with grandma's carrots.

Tips - Combining oil and butter in a frying pan to cook with means that the butter won't burn as easily as the oil cooks at a higher temperature. This sauce would also work well with grilled lamb cutlets or sliced roast lamb.