Cut: Lamb cutlets
Serves: 4
Preparation time: 10 mins
Cooking time:
20 mins
Temperature: 200°C/400°F/
Gas Mark 6
Cooking method:
- Pre-heat oven to 200°C/400°F/Gas Mark 6. Trim the ends of the cutlets to expose the bone and spread honey mustard over the meat.
- Put the oats, sesame seeds, seasoning and mint onto a plate and press the cutlets in the mixture so they are completely coated.
- Arrange on a baking tray and cook for 20 minutes until just tender.
- Meanwhile, mix the fromage frais with the mint and spring onions and add almost all the paprika. Turn it into a bowl and sprinkle the top with the remaining paprika, and garnish with a sprig of mint, if available.
- Serve as a dipping sauce for the cutlets.