Sauce… 2 tablespoons Colman’s mint sauce swirled into ½ cup aioli
Pre-heat the oven to 190degs. Pat the lamb cutlets dry on paper towels and then brush generously with the mint sauce. In a shallow dish combine the breadcrumbs, cheese, herbs, lemon zest and seasoning. Dip each cutlet in the breadcrumbs turning until evenly coated. Heat a little oil in a frying pan and cook the cutlets for 1-2 minutes each side until golden then finish cooking in the oven for 5-8 minutes until cooked to your liking. Serve with a summer salad and a good dollop of minty aioli.