Lamb cutlets with parmesan crustby Steve Edwards |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 1.4kg potatoes, peeled and cut into
chunks; 90g fresh white breadcrumbs; 1 tsp mustard; 75g Parmesan cheese, grated; 50g butter; 150ml milk; handful fresh rosemary, chopped, plus extra to garnish; 12 lamb cutlets; redcurrant jelly, warmed to serve. |
| Recipe Method |
| Boil the potatoes in a pan of boiling salted
water for 15-18 minutes until soft. In a bowl mix the breadcrumbs, mustard and cheese. Drain and mash potatoes. Mix in the butter, milk and rosemary. Keep warm. Grill the cutlets for 5-7 mins each side. Top with the cheese mixture and grill for another 5 minutes until golden. Divide the mash among 4 plates, top with a sprig of rosemary and serve with the cutlets and warmed redcurrant jelly. |
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