400-450 g cold undercooked lean lamb
1/4 tsp salt
a pinch of ground pepper
a pinch of grated lemon rind
1/4 tsp dried mixed herbs
1 X 340 g (12 oz) asparagus tips
2 tbsp butter or dripping (fat from roasted meat)
1 tbsp plain flour (All purpose)
250 ml lamb gravy or general household stock or water
1/4 tsp salt
a pinch of ground pepper
a pinch of grated lemon rind
1/4 tsp dried mixed herbs
1 X 340 g (12 oz) asparagus tips
2 tbsp butter or dripping (fat from roasted meat)
1 tbsp plain flour (All purpose)
250 ml lamb gravy or general household stock or water
method
1. Cut the meat into slices 7cm in diameter, and 1cm thick.
2. Mix together the flour, salt, pepper, grated lemon rind and herbs, and sprinkle them over both sides of each collop.
3. Leave to stand for about 1 hour.
4. Heat the asparagus tips in their liquid and keep warm.
5. Heat the butter or dripping in a frying pan and cook the collops lightly and quickly until lightly browned on both sides.
6. Arrange them in a close circle on a warmed serving dish and keep hot.
7. Stir the flour into the fat in the pan and cook until browned.
8. Gradually add the gravy, stock or water and stir until boiling. Season to taste.
9. Drain the asparagus tips, and place them in the centre of the circle of collops.
10. Strain the sauce round the dish.
2. Mix together the flour, salt, pepper, grated lemon rind and herbs, and sprinkle them over both sides of each collop.
3. Leave to stand for about 1 hour.
4. Heat the asparagus tips in their liquid and keep warm.
5. Heat the butter or dripping in a frying pan and cook the collops lightly and quickly until lightly browned on both sides.
6. Arrange them in a close circle on a warmed serving dish and keep hot.
7. Stir the flour into the fat in the pan and cook until browned.
8. Gradually add the gravy, stock or water and stir until boiling. Season to taste.
9. Drain the asparagus tips, and place them in the centre of the circle of collops.
10. Strain the sauce round the dish.
serving amount
serves 4
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