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8 French Lamb cutlets, trimmed
120g PANKO Gourmet Breadcrumbs- FRENCH STYLE
1. Crumb Lamb Cutlets following simple crumbing instructions on the back of the pack.
2. Panfry Lamb Cutlets until Crumbs are golden and Lamb is cooked.
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
1. To make potato salad, cook potatoes in a large saucepan of boiling water for about 8 minutes, or until tender.
2. Add asparagus. Boil for 1 minute. Drain.
3. Meanwhile, whisk juice, mustard and 2 tblsps of the oil in a large bowl.
4. Add warm potatoes and asparagus, tomatoes and mint.
5. Season with salt and pepper. Stir to combine.
6. Serve Lamb Cutlets together with the warm potato salad and a wedge of lemon. Delish!