This recipe will set your tastebuds ablaze, I promise. It is a flavour overload of aromatic mint, pungent Parmesan and fiery cayenne all complimenting these superb French-trimmed cutlets from the lamb I bought from our local City Farm. If you prefer less heat, halve the amounts of cayenne and black pepper.
Heres the video showing all the steps in real time, live, super HD (ish) action¦.
8 lamb cutlets, French-trimmed so that bone shows and there is no outer layer of fat (unless you like the fat I dont)
15-20 mint leaves
1 tsp cayenne pepper
1 tsp salt
1 tsp freshly ground black pepper
2-3 glugs of olive oil
2 tbsp Parmesan, grated
2 tbsp Dijon mustard
1 tbsp honey
1. Blanch the mint by immersing it in a saucepan of boiling water for no more than 5 seconds. Remove and drain on kitchen towel, then squeeze dry.
2. Put the mint, breadcrumbs, cayenne, salt and pepper into a blender and drizzle in the olive oil. Pulse until combined.
3. Transfer to a bowl and add the Parmesan. Stir to combine. Transfer the mixture to a plate.
4. In a small bowl, mix the mustard and honey together, then take a lamb cutlet and brush all over. Repeat with the other cutlets.
5. Dip each cutlet in the mint/breadcrumb mixture and coat all over, pressing it on with your fingers.
6. Transfer to a foil-lined roasting tin. Preheat the oven to 180C/Gas 4 and cook the cutlets for 8-10 mins (for rare) or a little longer if you prefer them well done.
7. Serve with buttered new potatoes and stir-fried shredded spring greens.