- Preheat your oven to 190˚C / 170˚C fan / Gas 5.
- Heat the oil in a large non-stick frying pan, add the lamb cutlets, garlic and onion and cook until golden on both sides.
- Once the cutlets are brown, reduce the heat and cook gently for a further 4-5 minutes. Remember to keep the lid on the pan – if the onions start to overcook, remove them and keep them warm.
- Remove the cutlets once cooked and keep warm.
- Next add the cream cheese and milk to the pan and stir together with the meat juices. Heat through gently and add the basil and parsley.
- To make the chunky fries, chop the potatoes and spread on a baking tray with a little oil and cook for 30-40 minutes or until crisp and golden.
- Serve the cutlets drizzled with the creamy sauce with the chunky fries and seasonal vegetables.
Welsh Lamb cutlets with herb and garlic sauce
- Prep time 15 mins
- Cook time 15 mins
- Serves 2
Ingredients
- 4-6 lean PGI Welsh Lamb cutlets
- 1 tbsp oil
- 2 garlic cloves, crushed
- 1 small red onion, sliced
- 100g cream cheese
- 6 tbsp milk
- 2 tbsp fresh parsley and basil, chopped
For the chunky fries:
- 2 large baking potatoes, cut into chunky fries
- Oil to cook fries
Nutrition
- Energy: 4395 KJ
- Calories: 1057 kcals
- Fat: 78 g
- Of which saturates: 33.9 g
- Salt: 0.7 g
- Iron: 3.1 mg