Shape them by cutting off the thick part of the chine-bone
Trim off most of the fat and all the skin
Scrape the top part of the bones quite clean
Brush the cutlets over with egg
Sprinkle them with bread crumbs
Season with pepper and sal
Dip them into clarified butter
Sprinkle over a few more bread crumbs
Fry them over a sharp fire, turning them when required
Lay them before the fire to drain
Arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped, and seasoned
Note: Peas, asparagus, or French beans, may be substituted for the spinach; or lamb cutlets may be served with stewed cucumbers, Soubise sauce, &c. &c. Source: The Book of Household Management by Isabella Beeton (1859)
Lamb Chops, Barbecued 
