03 January 2013,02:52 by

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This dish is a rewarding price for your kid’s achievement. Try this to prepare when your kid’s engaged on a swimming tournament in school. This will remind your kid on your undying love and support on his goal to win.
Serves :

Preparation Time :
45 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Season the lamb on both sides. Heat the butter or dripping in a frying pan and brown meat on both sides.
  • Remove and leave to cool. Reserve frying pan for gravy.
  • Make a batter by combining flour, egg, a pinch of salt and milk in a blender, then pour into a jug and chill for 30 minutes. Stir before using.
  • Place a greased shallow ovenproof dish in a preheated hot oven (220°C/425°F, Gas Mark 7) for a few minutes, then place cutlets (chops) on the bottom and pour the batter over.
  • Cook towards the top of the oven for 20 to 25 minutes until well risen.
  • Meanwhile make the gravy: add the sugar and a little more butter or dripping to the pan if necessary, and fry the onions gently until soft and golden. Just before you're ready to serve, raise the heat and brown the onions quickly.
  • Stir in the flour and cook for 1 minute. Stir in the stock and cook until thick; pour into sauceboat.
  • Serve with the lamb, creamed potatoes and minted peas. 


  • Salt and freshly ground pepper 
  • 8 very thin lamb cutlets
  • 4 tablespoons butter or dripping 
  • 100 grams plain flour
  • 2 small eggs
  • 300 ml milk 
  • Pinch of sugar
  • 4 onions, sliced
  • 2 tablespoon plain flour
  • 300 ml stock

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