Parmesan lamb cutlets

(Makes 18 to 20)

Full of flavour, simple to prepare, easy to eat, these cutlets make excellent picnic food for any occasion.

• 3 racks of new season’s lamb, chined and very well trimmed, and cut into cutlets
• 125g fine white breadcrumbs, lightly toasted
• 25g ground almonds
• 125g freshly grated Parmesan
• 1 tablespoon finely chopped thyme
• Freshly ground black pepper
• 2 eggs, lightly beaten

The meat should be trimmed to give a clean rib bone with just the eye of the meat attached. Mix the dry ingredients together very thoroughly. Dip the cutlets into the egg, and then into the crumb mixture, pressing it in well.

Arrange on non-stick baking sheets, and roast the cutlets in a pre-heated oven at 200˚C/400˚F, gas mark 6 for eight to 10 minutes, depending on the thickness of the meat and how well done you like it. Allow to cool before wrapping.