Special Diet

Mint-Crusted Lamb Cutlets with Pea Mash

cook 20 mins
Tags: Gluten free
  • 750 g (1½ lb) new potatoes, halved if large
  • 150 g (5 oz) peas, frozen or fresh
  • 1 tablespoon olive oil
  • 2 French-trimmed racks of lamb
  • 100 g (3½ oz) gluten-free breadcrumbs
  • 2 tablespoons freshly chopped mint
  • 2 tablespoons Dijon mustard
  • 25 g (1 oz) butter
  • 1 tablespoon crème fraîche
  • salt and pepper
  • redcurrant jelly, to serve
  • Cook the potatoes in boiling water for 12–15 minutes, until tender. Meanwhile, cook the peas in boiling water for 3 minutes until tender.
  • Heat 1 tablespoon of the oil in a frying pan over a medium heat, add the lamb and brown on all sides for 2–3 minutes. Remove the lamb from the pan and place on a baking sheet.
  • Mix together the breadcrumbs and mint and season with salt and pepper.
  • Spread the fat side of each rack with the mustard and then press on the breadcrumb mixture. Sprinkle with the remaining oil and bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 12–15 minutes, until golden (or longer if you prefer your lamb less pink).
  • Drain the potatoes and peas, then mash with the butter and crème fraîche. Season well with salt and pepper.
  • Remove the lamb from the oven and cut each rack in half.
  • Divide the mash between 4 warmed plates and top with the lamb. Serve with redcurrant jelly.
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