15
Cooking Time
15
Prep Time
2
Serves
- 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.
