Ingredients

• 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

Directions

• 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.
• 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.
• Add the butter
• mint and lemon juice to the pan and simmer together.
• 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.
• 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.