Roast Lamb cutlets with horseradish

Ingredients (serves 4)

• 800g potatoes (such as king edward, pontiac or desiree)
• 3 tbs bottled grated horseradish
• 2 egg yolks
• 2 tbs chopped fresh thyme leaves
• 8 Frenched lamb cutlets
• 60ml (1/4 cup) olive oil
• Sea salt
• Horseradish and peppercorn cream (see related recipe) and crisp green salad, to serve.

Method

1. Preheat oven to 160°C.

2. Peel the potatoes, then grate on the coarse side of the grater. Place potatoes in a clean tea towel and wring well to remove as much moisture as possible. Transfer to a bowl with the horseradish, egg yolks and thyme. Season with salt and pepper and mix to combine. Use 2 tablespoons of the potato mixture to cover the meat of each cutlet, leaving the bone exposed. 

3. Heat the oil in a non-stick frying pan over medium heat and fry the cutlets, in batches, for 2-3 minutes each side until crisp and golden. Transfer to a baking tray and bake for about 5 minutes until cooked through. Sprinkle with sea salt and serve with horseradish cream and a crisp green salad.