8 lamb cutlets, trimmed
2 tblsps Dijon mustard
1/3 cup packaged dried breadcrumbs
Lemon wedges, to serve
WARM POTATO SALAD
600g chat potatoes, quartered
2 bunches asparagus, trimmed, halved
1 tblsp lemon juice
1 tsp Dijon mustard
1/3 cup olive oil
250g punnet cherry tomatoes
1⁄2 cup torn fresh mint leaves
To make potato salad, cook potatoes in a large saucepan of boiling water for about 8 minutes, or until tender. Add asparagus. Boil for 1 minute. Drain.
Meanwhile, whisk juice, mustard and 2 tblsps of the oil in a large bowl. Add warm potatoes and asparagus, tomatoes and mint. Season with salt and pepper. Stir to combine.
Brush mustard evenly over both sides of lamb. Dip in seasoned breadcrumbs, pressing firmly to coat.
Heat remaining oil in a large, non-stick frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until golden brown.
Serve lamb with potato salad and lemon wedges.
TIP: You can replace asparagus with sugar snap peas or snow peas. Boil for 30 seconds before draining.