I think a more suitable name for this would be to call them " lamb en surprise," for I have often noticed the look of astonishment on the faces of people who think they are just eating two large mushrooms, and suddenly discover that there is a nice, tasty little lamb cutlet between them.
The number of lamb cutlets required. Double the quantity of mushrooms, which should be chosen of an equal size and very large. Chives or shallots, lemon juice, butter, salt and pepper.
Trim the cutlets, as described in last recipe, removing the bone. Flatten out, and season with salt and pepper. Saute these in hot butter, and when done put them between 2 large mushrooms, also cooked in butter, and well seasoned with salt and pepper. The mushroom which is under the cutlet should be placed on the dish upside down. The cutlet should be completely hidden. Sprinkle with chopped chives or shallots, add a squeeze of lemon juice and pour over them the butter in which they and the meat were cooked.