Ingredients

• 3 lamb cutlets
• flattened with the base of a saucepan or meat tenderiser
• 4 tbsp fresh breadcrumbs
• 1 tbsp finely chopped fresh mint
• 30g/1oz Wensleydale cheese with cranberries
• 1 tbsp butter
• softened
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• In a hot griddle pan
• fry the lamb cutlets for 30 seconds on both sides
• until browned.
• In a small bowl
• mix the breadcrumbs
• mint
• Wensleydale cheese and butter together to make a rough paste. Season with salt and freshly ground black pepper.
• Carefully remove the lamb cutlets from the griddle pan and press the breadcrumb mixture onto the cutlets.
• Transfer the lamb cutlets to a baking sheet and roast for five minutes
• or until cooked to your liking.
• Set aside to rest for five minutes before serving.