Fried Lamb
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- lamb leg
- lamb loin
- flour or breadcrumbs
- butter
- parsley
Instructions
- Separate the leg from the loin, cut off the shank, and boil the leg.
- Divide the loin in chops, dredge them, and fry them a nice brown.
- Lay the leg in the middle of the dish and put the chops around it.
- 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.