Lamb > Cutlet > Lamb Cutlets with Carrot Puree

Lamb Cutlets with Carrot Puree

Ingredients

For the cutlets

• 25ml olive oil
• lamb cutlets
• 100g dried breadcrumbs
• small handful parsley, finely chopped 
• sprinkle of dried oregano, to garnish

For the carrot puree

• 4 large carrots, peeled and diced 
• 20g butter
• 15ml olive oil
• salt
• pepper

Method

1. Start by preparing the carrot purée; boil the carrots in a large saucepan of salted water until tender; usually 10-12 minutes. Drain and transfer to a food processor, then add the olive oil, butter and some seasoning. Pulse until it forms a thick purée. Transfer to a bowl and set to one side.
2. Preheat the oven to 210°C.
3. Brush the lamb cutlets with the remaining olive oil and season well.
4. Mix the breadcrumbs, parsley and seasoning in a large mixing bowl until combined.
5. Sprinkle the breadcrumb mixture on both sides of the lamb chops, packing lightly to make them stick. Arrange on a lined baking tray and bake for 8-10 minutes, turning halfway through cooking.
6. Reheat the purée in a saucepan over a low heat at the same time. Remove the lamb from the oven when ready and allow to rest for 3-5 minutes.
7. Spoon the purée onto plates and arrange two cutlets alongside.