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Baked lamb cutlets with cheese soufflé
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Ingredients
1 chicken breast
1 egg white
250 ml (9 fl oz) double cream
150 g (5 oz) Roquefort or strong mature cheese, sliced
4-6 lamb cutlets
Basil leaves
1 bay leaf
1 clove of garlic
Place the chicken breast, egg white and cream in a blender with some salt and pepper and blitz until smooth. Chill in the fridge for two hours. Place a tablespoon of this mix on top of each seasoned lamb cutlet then top with a slice of cheese and a basil leaf.
Preheat oven to 180C, 350F or gas mark 4.
Place the bay leaf and garlic in a frying pan with a little vegetable oil and warm gently until smoking. Add the lamb and seal on the bottom for approximately one minute then transfer to a heatproof dish and roast for about 12 minutes in the oven until the soufflé is golden brown.
Serve on a bed of buttered spinach, mash or with your favourite vegetables.
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