Herb Crusted Lamb Cutlets

   For this I made a mixture to encrust the lamb by using my mini blender which is great for making sauces and other things like that, it's a little Kenwood thing that I got for 20 quid and I would really recommend.

  For the Crusting mixture;

Take one slice of bog standard bread, stick it in the toaster, toast it, and let it cool in the toaster. The reason you do this is because if you let it cool on anything else, condensation forms and it just goes soggy and horrible. Then tear it up and throw it into the blender with a generous sprig of rosemary, one of thyme, one large clove of garlic, and a good pinch of sea salt and freshly ground black pepper.

Blend.

Then add about a teaspoon of water, to form a kind of paste, and coat the outside fatty edge of the lamb cutlets with flour, and push the paste onto the now floury surface, it should stick fairly well.

Now, pan fry the cutlets in olive oil on a medium high heat for about a minute and a half on each side (this recipe serves the lamb slightly pink).

While you rest the lamb for about 3-5 minutes covered with tin foil, scrunch a ball of spinach leaves up, and use them to support the lamb in a poncey fashion, the heat from the lamb will slightly wilt the leaves - in a good way.


Lastly, scatter over some chopped red pepper and drizzle over the cooking juices from the lamb.