Lamb cutlets with parmesan crust

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.