Mrs Beetons Meat Recipes Revisited

Lamb Chops

Loin of Lamb
Salt and Pepper, to taste

Trim off the flap from a loin of lamb, cut into chops about 2cm (¾ inch) in thickness.
Pre-heat the grill and grill to a pale brown colour, turning as required.
Season with salt and pepper.
Serve very hot and quickly and garnish with crisped parsley, or place them on mashed potatoes.
Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.

Time: About 8 or 10 minutes.
Sufficient: Allow 2 chops to each person.
Seasonable from Easter to Michaelmas.

LAMB CHOPS

746. INGREDIENTS - Loin of lamb, pepper and salt to taste.

Mode - Trim off the flap from a fine loin of lamb, aid cut it into chops about 3/4 inch in thickness. Have ready a bright clear fire; lay the chops on a gridiron, and broil them of a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.

Time - About 8 or 10 minutes.

Average cost, 1s. per lb.

Sufficient - Allow 2 chops to each person.

Seasonable from Easter to Michaelmas.

Mrs BeetonRecipes

Mrs Beetons Meat Recipes Revisited

Lamb Chops

Mrs Beeton
Recipes