Lamb cutlets on a spit (or honeycomb)

1 serving


The meat is cut along the ribs into cutlets, leaving a rib bone in each. Cutlets are slightly beaten, salted, sprinkled with pepper, greased with vegetable oil. Roast on a spit over embers burning without flame or in an electric oven so that a pinkish tint remains inside. Put on a heated dish and served with mashed potatoes or "fries, " green beans, brussels sprouts. If there is no spit, you can make cutlets in a pan (honeycomb). At the same time, the cutlets are not greased with vegetable oil, but slightly sprinkled with flour (10 g) and fried in highly heated fat.