Lamb Cutlets with a Potato and Fresh Herb Crust 

• 12 lamb cutlets, well trimmed and all the fat removed – your butcher will do this for you!
• 750g/11/2 lbs new potatoes, peeled
• 1 clove garlic, crushed
• 2 tbsp. chopped fresh chives
• 2 tbsp. chopped fresh parsley
• 1 tbsp. chopped fresh thyme leaves – no stalks
• 2 large egg yolks, beaten
• 3 tbsp. olive oil
• Salt and freshly ground black pepper
  

Grate the potatoes finely and remove the excess water by putting the grated potato in a clean cloth or strong paper towel and squeezing. Do not rinse the grated potato as we need all the starch that has come from the potato.

Put the potato in a bowl and add the garlic, herbs and egg yolks. Season with salt and pepper and mix well. Divide the mix in 12. Wrap each lamb cutlet completely with the mixture.

Heat the oil over a moderate heat in two heavy based frying pans. Add the lamb cutlets and cook for 3–4 minutes either side until the potato is tender and crispy and the lamb still a little pink.

Serve 3 lamb cutlets per person with some fresh vegetables and a salad of grated carrot and orange tossed in a little French dressing.