Fried Lamb

Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice brown, lay the leg in the middle of the dish, and put the chops around, pour over parsley and butter, and garnish with fried parsley.

Original Recipe

Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice brown, lay the leg in the middle of the dish, and put the chops around, pour over parsley and butter, and garnish with fried parsley. The leg cut into steaks and the loin into chops will make a fine fricassee, or cutlets.

Ingredients

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  • lamb leg
  • lamb loin
  • parsley
  • butter

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Required Gear

skillet
Saucepan or pot For boiling the leg
skillet
Skillet or frying pan For frying the chops

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Instructions

  1. 1

    Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice brown, lay the leg in the middle of the dish, and put the chops around, pour over parsley and butter, and garnish with fried parsley.

  2. 2

    The leg cut into steaks and the loin into chops will make a fine fricassee, or cutlets.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)