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Honey Mustard Lamb Cutlets
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 mins
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Ingredients
- 8 New Zealand Lamb cutlets
- 15ml/3 tsp. honey mustard
- 40g/1½ oz porridge oats
- 30ml/2 tbsp. sesame seeds
- salt and freshly ground black pepper
- 30ml/2 tbsp. freshly chopped mint
- 200g creamy fromage frais
- 30ml/2 tbsp. freshly chopped mint
- 2 spring onions, finely chopped
- 2.5ml/ ½ tsp. paprika
Hints & Tips
Fry the cutlets, if preferred: heat 15ml/1 tbsp oil in a pan, add the cutlets and cook for about 5 minutes on each side until golden brown and tender.
Greek yoghurt makes a good substitute for fromage frais.
Instructions
1. Pre-heat oven to 200°C/400°F/Gas Mark 6.
2. Trim the ends of the cutlets to expose the bone and spread honey mustard over the meat.
3. Put the oats, sesame seeds, seasoning and mint onto a plate and press the cutlets in the mixture so they are completely coated.
4. Arrange on a baking tray and cook for 20 minutes until just tender.
5. Meanwhile, mix the fromage frais with the mint and spring onions and add almost all the paprika. Turn it into a bowl and sprinkle the top with the remaining paprika, and garnish with a sprig of mint, if available.
6. Serve as a dipping sauce for the cutlets.