LAMB CUTLETS with CARROT PUREE
For the cutlets
25ml olive oil
100g dried breadcrumbs
small handful parsley, finely chopped
sprinkle of dried oregano, to garnish
For the carrot puree
4 large carrots, peeled and diced
15ml olive oil
Start by preparing the carrot purée; boil the carrots in a large saucepan of salted water until tender; usually 10-12 minutes. Drain and transfer to a food processor, then add the olive oil, butter and some seasoning. Pulse until it forms a thick purée. Transfer to a bowl and set to one side.
Preheat the oven to 210°C.
Brush the lamb cutlets with the remaining olive oil and season well.
Mix the breadcrumbs, parsley and seasoning in a large mixing bowl until combined.
Sprinkle the breadcrumb mixture on both sides of the lamb chops, packing lightly to make them stick. Arrange on a lined baking tray and bake for 8-10 minutes, turning halfway through cooking.
Reheat the purée in a saucepan over a low heat at the same time. Remove the lamb from the oven when ready and allow to rest for 3-5 minutes.
Spoon the purée onto plates and arrange two cutlets alongside.