Category: Main Course, Meat
Style: French, Western
Portion: Serves 4
8 lamb cutlets
16 sprigs rosemary
1 tbsp oil
1 tbsp seeded mustard
truffle oil mash
2 russett potatoes
2 oz butter
1/2 cup cream
truffle infused oil
Trim cutlets and tie sprigs of rosemary around each cutlet.
Combine oil and mustard, and brush over lamb.
To make the truffle oil mash, peel and chop potatoes. Place potatoes in a saucepan of boiling water and cook until they are soft, then drain.
Place butter and cream in pan and cook until butter is melted and cream is hot. Add potatoes to pan and mash until smooth. Season mash with salt.
To cook lamb, preheat a frypan or grill over high heat. Add cutlets to pan and cook for 1-2 minutes on each side or until lamb is cooked to your liking.
To serve, place mash on serving plates and drizzle with truffle oil. Place cutlets on plate with mesh.
You can serve the lamb with more mustard on the side. Traditionally we serve lamb with mint jelly, but seeded mustard surprisingly enhance the flavour of the lamb well.
You can adjust the amount of butter and cream you use in the mash to your liking. Some people like smoother mash, and some like chunkier mash.