Minted lamb chops make a delicious addition to a cold buffet spread.
ingredients
serves 6
6 lamb cutlets
salt and pepper
2 tablespoons corn oil
1 small onion, peeled and diced
2 sprigs mint leaves
1/2 level teaspoon superfine sugar
1/2 pint aspic jelly
2 tablespoons malt vinegar
watercress to garnish
method
1. Using a sharp knife trim any excess fat from the cutlets then trim the meat from the last 1/2 inch of the bone. Season.
2. Heat the oil in a skillet, add the onion and the cutlets and fry on both sides for about 5 minutes.
3. Leave them to cool.
4. Chop the mint with the sugar and stir it into the aspic jelly with the vinegar. Check seasoning.
5. Leave on one side to cool, though not set.
6. Arrange the cutlets down either side of a serving dish with the bones pointing out.
7. Spoon a little aspic jelly over each so they are coated. Leave the rest to set, then chop it roughly with a wet knife.
8. Heap the aspic down the centre of the lines of chops and place watercress sprigs at either end.
9. Place a cutlet frill on the end of each cutlet.
