Ingredients
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
Method
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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.
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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.
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Brush mustard evenly over both sides of lamb. Dip in seasoned breadcrumbs, pressing firmly to coat.
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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.
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Serve lamb with potato salad and lemon wedges.
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TIP: You can replace asparagus with sugar snap peas or snow peas. Boil for 30 seconds before draining.