Lamb cutlets or a cut you choose
1 small red onion, peeled and roughly chopped or 2-3 shallots
Fresh rosemary leaves stripped off a stalk of rosemary
Fresh parsley including stalks, roughly chopped
Fresh oregano leaves stripped off the stalks
3-4 fresh sage leaves
1-2 cloves of garlic, peeled and roughly chopped
Bunch of fresh mint – leaves stripped off the stalks
¼ – ½ cup olive oil
About ½ cup panko crumbs
Salt and pepper
Heat the oven to 200-220C (have it quite hot).
Blend all the ingredients together except the lamb and panko crumbs.
Then lastly stir in the crumbs.
Place the lamb on a baking dish and smooth some herb sauce on the underside of each. Heap some of the sauce on the top side of each cutlet. In other words, be generous with the herb sauce.
Put the lamb into the oven and cook for about 15 minutes depending on the thickness of the cutlets and if you like your lamb to be medium cooked.
Take them out when done to your liking and let them sit for about 5 minutes before service.. Both sauces had a lovely taste and we’ll make them again to go with lots of other meals.
Both would also work well tossed through pasta. Perhaps just leave out the panko crumbs if you mix it with pasta.