Grilled Lamb Cutlets “Reforme” from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• ½ pint well-flavoured brown sauce
• 2 tablespoons sugar
• 1 small beetroot, cut en julienne
• 8 small lamb cutlets
• freshly ground black pepper
• 1 onion, finely chopped
• 2 gherkins, cut en julienne
• ¼ pound tongue, cut en julienne
• 1 ounce crushed peppercorns
• softened butter
• salt
• 1-2 tablespoons vinegar
• white of 1 hard-boiled egg, cut en julienne