Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 4
Cook's Tip :

Fry the cutlets, if preferred: heat 1 tablespoon (15ml) oil in a pan, add the cutlets and cook for about 5 minutes on each side until golden brown and tender. Greek yogurt makes a good substitute for fromage frais.

Ingredients :
  • 8 Lamb Cutlets
  • 3 teaspoons (15 ml) Honey Mustard
  • 1 1/2 ounces (40 g) Porridge Oats
  • 2 tablespoons (30 ml) Sesame Seeds
  • Salt and Freshly Ground Black Pepper
  • 2 tablespoons (30 ml) Freshly Chopped Mint

For the sauce:

  • 7 ounces (200 g) Creamy Fromage Frais
  • 2 tablespoons (30 ml) Freshly Chopped Mint
  • 2 Spring Onions, finely chopped
  • 1/2 teaspoon (2.5 ml) Paprika Pepper.
Directons :

Pre-heat oven to 400°F/200°C/Gas Mark 6. Trim the ends of the cutlets to expose the bone and spread honey mustard over the meat. Put the oats, sesame seeds, seasoning and mint onto a plate and press the cutlets in the mixture so they are completely coated. Arrange on a baking tray and cook for 20 minutes until just tender. Meanwhile, mix the fromage frais with the mint and the spring onions and add almost all the paprika pepper. Turn it into a bowl and sprinkle the top with the remaining paprika, and garnish with a sprig of mint, if available. Serve as a dipping sauce for the cutlets.