Crusted Lamb Cutlets with Crushed Roquefort Potatoes

Lamb cutlets breaded and fried until golden, served with creamy Roquefort crushed potatoes and a zesty mint butter sauce.

Dinner Lamb Potatoes High Protein Roquefort

Estimated Nutrition

Calories

827.2

kcal / serving

1654.4 kcal total

Carbs

37.2g

per serving

74.3 g total

Fat

56.3g

per serving

112.5 g total

Protein

44.1g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

beaten

crumbled

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

100

White Breadcrumbs

fresh

Meat

piece

Lamb Cutlets

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Mint Leaves

fresh, chopped

handful

Mint Leaves

fresh, chopped

OilsFats

tbsp

Olive Oil

Vegetables

250

New Potatoes

cooked, still warm

Method

Process breadcrumbs, salt, and pepper in a mini blender until combined.

Dip lamb cutlets into beaten egg and roll them in the breadcrumb mixture.

Fry cutlets in olive oil until golden-brown and cooked through.

Set lamb aside to rest in a warm place.

Simmer butter, mint, and lemon juice in the frying pan.

Combine warm potatoes, Roquefort, mint, seasoning, and cream in a saucepan.

Crush the potato mixture roughly using the back of a fork.

Divide potatoes between plates, top with lamb, and pour over the mint butter sauce.