Herb Crusted Lamb Cutlets with Wholegrain Mustard and Cream Sauce and Root Vegetables

Ingredients

Cutlets
1 rack lamb, separated into cutlets, seasoned
100g Plain flour
3 eggs
3 slices bread, processed into crumbs
30g capers, chopped finely
1 tablespoon parsley, finely chopped

2 tablespoons mint, finely chopped
1 tablespoon rosemary, finely chopped
2 tablespoons olive oil

Vegetables2 tablespoons olive oil
3 beetroots, quartered
3 Dutch carrots, peeled, stalks trimmed to 2cm
4 potatoes
2 onions

Vegetable marinade1 clove garlic, sliced
1 tablespoon honey or maple syrup
1 tablespoon fresh rosemary
2 teaspoons wholegrain mustard
1 tablespoon lemon juice

Sauce
1 teaspoon oil
1 onion, finely chopped
1 tablespoon wholegrain mustard
1 cup thickened cream

GarnishSprig of wattle

Preparation: 30 minutes
Serves: 2
Cooking: 40 minutes

1. Preheat oven to 180°C.

2. For cutlets, place lightly whisked eggs in one bowl, flour in a second and combined breadcrumbs, capers, parsley, mint and rosemary in a third.

3. Coat the cutlets in flour, eggs then breadcrumb mixture. Season each cutlet again.

4. Heat a tablespoon of oil in a frying pan and cook cutlets in batches, refreshing the oil, for three minutes each side. Place on a tray and roast for 3-4 minutes.  Rest.

5. For vegetables, heat oil in a flame proof baking dish and sauté vegetables over medium heat until lightly browned. Transfer to oven.

6. In a bowl, combine garlic, honey, rosemary and mustard.  Brush over vegetables after 20 minutes of roasting and cook for a further five minutes, or until vegetables are cooked.  Drizzle with lemon juice.

7. For the sauce, heat oil in a frying pan and sauté onion until softened. Add a dessert spoon of wholegrain mustard and stir for 30 seconds.

8. Pour in cream and bring to the boil. Stir for five minutes or until thickened. Season with salt and pepper.

9. To serve, smear sauce onto the plate and neatly arrange cutlets and vegetables on the plate. Garnish with wattle.