Crumbed Lamb Cutlets with Mint Sauce

For the mint sauce:
Add all the mint sauce ingredients to a bowl and stir. Taste and adjust the flavour to your liking. Set aside and move onto the cutlets.

For the lamb cutlets:
Mix chopped rosemary and seasoned breadcrumbs.

Dust cutlets in flour, shaking off the excess. Dip in beaten egg mixture, making sure each cutlet is well coated. Let some of the excess egg drip off before adding to the bowl of breadcrumbs. Coat each cutlet in the breadcrumbs, then transfer onto a tray or plate and set aside.

Preheat a frying pan over high heat for about 1–2 minutes, then add about 1 tablespoon of oil. Add crumbed cutlets and cook for about 2 to 2 ½ minutes on each side for medium-rare.

Let the cutlets rest for a minute or two, then serve with the mint sauce.