Crumbed Lamb Cutlets with Brandy Sauce

This Crumbed Lamb Cutlets recipe is inspired by Australian Good Food Magazine on November Edition. This dish is  perfect for weekend cooking when I just want to feel lazy at home and eat comfort food. I like to eat my lamb with drizzling sauce and adding my way of cooking mashed potato. To be honest, I don't cook Lamb very often and I normally use this brandy sauce when I cook beef fillet steak. I love the crunchiness of the crumbed lamb cutlets, the lamb itself is also moist and tender. The sweet corn potatoes is actually hubby's favorite dish. He always asking for more. Well, I guess he also deserves to be spoiled after he recovered from gout last week. Overall, this dish is becoming one of our weekend dish or quick fix weeknight dinner. 

Crumbed Lamb Cutlets with Brandy Sauce

Ingredients

12 Trimmed Lamb Cutlets

1 tablespoon Olive Oil

30g Butter, plus 30g Extra, melted

1 cup (70g) Fresh Bread crumbs

2 tablespoon chopped Thyme Leaves, plus sprigs to serve

1 Garlic Clove, finely chopped

2 1/2 teaspoon Dijon Mustard
Cooked Spinach

300ml Beef Stock

45ml Brandy 

Method

1. Preheat Grill on high. Line two baking trays with baking paper

2. Season Cutlets well. Heat oil and butter in a large frying pan on high until butter is foaming. Cook Cutlets in batches for 1-2 minutes each side until lightly browned. Remove from pan. 

3. To make a brandy Sauce: Pour off the butter from the pan, add the brandy away from the heat, then reduce over a low heat. Add the stock, bring to the boil and reduce by two thirds. Season to taste.

4. Mix together extra butter, bread crumbs, thyme and garlic in a bowl. Brush one side of each cutlets with mustards. Press bread crumbs mixture over mustard to evenly coat. Place cutlets, crumbs sides up, on prepared trays. Grill for 3 minutes, until golden.

Sweet-corn Potatoes

Ingredients
250g Mashed Potato
200g canned Sweet corn, well drained
75 g Bread Crumbs
1 small Egg Yolk
30 ml Olive Oil

Method

1. Place the mashed potatoes in a bowl and season to taste. Add the sweet corn, bread crumbs and egg yolk and bind to a firm mix. Shape into 4 evenly sized balls, then flatten to make patties.

2. Heat the oil in a non-stick frying pan and fry the patties for 2-3 minutes on each side, until golden.

Serve the cutlets on the plate with sweet corn potato cakes and cooked spinach. Drizzle with the brandy sauce.