Crusted lamb cutlets with crushed Roquefort potatoes Recipe

Crusted lamb cutlets with crushed Roquefort potatoes Recipe

  • 100g/3½oz fresh white breadcrumbs
  • salt and freshly ground black pepper
  • 4 lamb cutlets
  • 1 free-range egg, beaten
  • 1 tbsp olive oil
  • 25g/1oz butter
  • 1 tbsp chopped fresh mint leaves
  • ½ lemon, juice only
  • 250g/9oz new potatoes, cooked, still warm
  • 55g/2oz Roquefort cheese, crumbled
  • small handful fresh mint leaves, chopped
  • salt and freshly ground black pepper
  • 50ml/2fl oz double cream
  1. For the crusted lamb cutlets, place the breadcrumbs, salt and freshly ground black pepper into a mini blender and process until well combined. Dip the lamb cutlets into the beaten egg and then roll in the breadcrumbs.
  2. Heat the olive oil in a frying pan, add the cutlets and fry on both sides until golden-brown and cooked through. Remove the lamb cutlets from the pan and set aside to rest in a warm place.
  3. Add the butter, mint and lemon juice to the pan and simmer together.
  4. For the crushed Roquefort potatoes, place the hot cooked potatoes into a saucepan, add the Roquefort, mint, salt, freshly ground black pepper and cream and crush roughly with the back of a fork.
  5. To serve, divide the crushed potatoes between two serving plates and top with the lamb cutlets. Pour over the mint and butter sauce from the pan and serve.
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