Crusted lamb cutlets with crushed Roquefort potatoes
For the crusted lamb cutlets
For the crushed Roquefort potatoes
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.