This recipe is regularly on our dinner table. It is an easy mid week family meal and also the perfect option when cooking for a crowd. We originally enjoyed these cutlets when they were on the menu at The Cherrywood Cafe in Young many years ago. Owners Adrian and Gaby have moved on from Cherrywood and now have Art of Espresso, a new cafe where they also roast their own coffee and Adrian runs barista training.
Lamb Cutlets with Mustard and Herbs
10 Weddin Farms lamb cutlets
1/4 C wholegrain mustard
1/4 C dijon mustard
4T mixed herbs finely chopped (we tend to use a tablespoon each of 4 herbs that are in our garden at the time... parsley, mint, oregano, coriander, chives or basil)
2T olive oil
1 lemon, zested
Preheat oven to 180 degrees. Mix dijon and wholegrain mustard together with olive oil, lemon zest and half of the chopped herbs. Lie the cutlets in a sinlge layer in a shallow baking dish and place one spoonful of mustard mix on each cutlet. Roast cutlets in the oven for 15 mins. Serve with potatoes roasted with rosemary and sea salt and a bowl of seasonal vegetables or salad.
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