I found these in a Donna Hay cookbook…they are super easy, quick and delicious.
Depending on the size of the lamb cutlets, I usually serve up 2 or 3 per person.
12-15 Lamb Cutlets
2 Cups Fresh Bread Crumbs
1 Tbs Thyme Leaves
1/4 Pine Nuts
1 Tbs Honey
Preheat the oven to 200°C
Process the breadcrumbs, mix through the pine nuts, thyme leaves & season with salt and pepper
Combine the butter and honey with the dry ingredients, make sure all of the crumbs are now moist
Spray a baking tray and lay out the cutlets
Place about a tablespoon of the mixture on top of each cutlet and press down so that it’s compact (easier to do this with your hands)
Bake in the oven for 12-15 minutes, rest for a few minutes before serving.
I usually serve these with grilled asparagus and roast potatoes