My favorite meat is lamb, in any shape and form. Over the weekend I felt that it was time to go back to a recipe that I picked up while living in UK … from BBC’s TV cooking program “Ready Steady Cook” from Lesley Waters.
I haven’t done for over a year. Barnsley chops isn’t anything we really eat here in Sweden – we aren’t that big lamb eaters yet, even if it has changed a lot.
So when my supermarket sold big bags of frozen New Zealand Barnsely chops, I bought two bags. Really good quality with a really love deep color on the meat.
I did a deadly sin when I brushed the chops with the mustard. I had put some mustard in a bowl, but when I found out that I was bit short I dipped the brush in the mustard jar. A brush that I had used on raw meat, talk about cross contamination. So I had to dump the mustard jar.
Lamb I always takes out from the fridge about 1hr before cooking and so it gets an ambient temperature. No meat should really be cooked straight from the fridge. Also lamb is a meat that should be season before it gets in the pan or on the BBQ.
In this recipe all the seasoning is in the breadcrumbs – so no extra seasoning is needed.
I’m not able to eat Roquefort cheese, I get blisters inside my mouth the next day, so I used Danish Blue instead – that is a bit creamier and slightly milder.
The new potatoes are not in season yet, not until another 4-5 weeks. So I used the potatoes I have at home. Maybe not the most pretties ones in town, but great flavor.
Fresh breadcrumbs in my pantry???? Don’t eat white bread or any other bread that is suitable for crumbs – only dark rye, so I use Panko crumbs.
Crusted lamb cutlets with crushed Roquefort potatoes, serves 2 – 30 min dish.
Crusted lamb cutlets/chops:
100g/3½oz fresh white breadcrumbs (used Panko)
salt and freshly ground black pepper
4 lamb cutlets
1 garlic clove, sliced
1 free-range egg, beaten
2 tbsp mustard of your liking (used sweet whole grain)
1 tbsp olive oil
1 tbsp chopped fresh mint leaves
½ lemon, juice only
Crushed Roquefort potatoes;
250g/9oz new potatoes, cooked, still warm
55g/2oz Roquefort cheese, crumbled (used Danish Blue)
small handful fresh mint leaves, chopped
salt and freshly ground black pepper
50ml/2fl oz double cream (used crème fraîche )
Don’t forget to take out the chops from the fridge about 40 min before cooking.
- For the crusted lamb cutlets, place the breadcrumbs, sliced garlic, salt and freshly ground black pepper into a mini blender and process until well combined. Brush the chops with the mustard on both sides. Dip the lamb cutlets into the beaten egg and then roll in the breadcrumbs.
- Heat the olive oil in a frying pan, add the cutlets and fry on both sides until golden-brown and cooked through. Remove the lamb cutlets from the pan and set aside to rest in a warm place.
- Add the butter, mint and lemon juice to the pan and simmer together.
- For the crushed Roquefort potatoes, place the hot cooked potatoes into a saucepan, add the Roquefort, mint, salt, freshly ground black pepper and cream and crush roughly with the back of a fork.
To serve, divide the crushed potatoes between two serving plates and top with the lamb cutlets. Pour over the mint and butter sauce from the pan and serve.
My old potatoes didn’t want to play around when it comes to being crushed so I made a mash out it instead.
And as I said I was a bit short on the jus – could had used more butter and lemon juice – but as you can see on my images the chops was very moist and perfectly cooked.
If you like lamb, this is a quick and easy dish … that goes down like a treat.’
As cloud I can’t really use “Mary Has A Little Lamb” – so because I have used a Danish cheese (the Danes makes great cheeses) – have I chosen Denmark’s entry this year to the Eurovision Song Contest, one of my favorites. Basim singing “Cliché Love Song” – a happy beat.