This lamb cutlet dish is so easy to prepare, yet it looks very impressive. I hope you enjoy!
Add all the ingredients to a bowl and give it a good stir, you can then taste it and adjust the flavour to your liking. Once you're satisfied set aside and move onto the cutlets.
Mix the chopped rosemary through the breadcrumbs.
Dust the cutlets in flour, making sure you shake off the excess.
Dip the lightly floured cutlets in the beaten egg mixture, making sure each cutlet is well coated.
Let some of the excess egg drip off before adding to the bowl of breadcrumbs. Coat each cutlet in the breadcrumbs, then transfer onto a tray or plate and set aside.
Pre-heat a frying pan over high heat for about 1-2 minutes, then add about 1 tablespoon of your oil.
Add the crumbed cutlets and cook for about 2 - 2½ on each side for medium-rare.
Let the cutlets rest for a minute or 2, then serve with the mint sauce.