“Edward VII liked large tender lamb chops trimmed and then dipped in breadcrumbs, then in egg and then in breadcrumbs again. To please him, they had to be grilled very fast so that the golden breaded surfaces showed the darker marks of the grill; inside they had to be pink and juicy but not raw. He liked them served with plenty of iced mayonnaise in a sauceboat and floury potatoes baked in their jackets served on separate plates, without butter, the mayonnaise being sufficient.” The Cookery of England (London 1974) 42
- Presumably, ‘iced’ mayonnaise refers to chilled, or refrigerator temperature, rather than something frozen.
- Anchovy butter is another good option for these chops. Variations appear in our archive and in our archived recipes.