Ingredients

Steps

• 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.