For 4 people you need :

4 large or 8 small lamb cutlets
1 egg
3 tablespoons crisp bread-crumbs

  For the dip:

1 medium onion
1 tiny apple
1 oz. butter or margarine
small can or tube tomato puree
1 level teaspoon cornflour
1/2 pint water
seasoning
pinch sugar
pinch garlic salt
Fat for frying

  To garnish:

parsley
.

1. Coat the cutlets with beaten egg and crumbs.
2. Grate or chop the peeled onion and apple very finely.
3. Fry in the hot butter for several minutes then add the tomato puree and cornflour blended with the water.
4. Bring the mixture to boil and cook steadily, stirring well, until mixture comes to boil and thickens slightly.
5. Add rest of the ingredients, lower the heat and continue cooking until a thick dip.
6. Fry the cutlets in hot fat until crisp and golden brown, drain on absorbent kitchen paper or tissue paper.

  TO SERVE: For a barbecue-arrange the hot chops in a napkin-lined dish
  and have the dip separately, garnish with parsley.

  TO VARY: Mix finely grated cheese with the crumbs

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