Frenched Lamb Cutlets with Rosti Crust

• 4 medium Desiree potatoes
• 2 Egg yolk
• 1 tsp Onion powder
• 1 tsp Sweet paprika
• 1 tsp Dried oregano
• 1 tsp Garlic salt
• 1/2 tsp Cracked black pepper
• 6 Frenched lamb cutlets
• 1 Sunflower oil to shallow fry
• 1 Lemon wedges to serve
• 1 Sea salt flakes to taste
• 1 Spicy sour cream to serve

1. Pre heat oven to 160*C.
2. Peal and grated spuds.
3. Drain by pressing paper towel- as much water out as you can.
4. Add egg yolks, onion powder, paprika, garlic salt, oregano and pepper.
5. Mix and scoop onto cutlets to coat.
6. Shallow fry on med heat until golden brown both sides (2 or 3 mins a side) and finish in oven for 5 minutes.
7. Sea salt to taste- serve with lemon wedge, spicy sour cream and salad.
8. For cream, use some sour cream with horseradish - or Dijon.
9. Maybe some fresh chopped chives or parsley.. Whatever you like.
10. Bloody ripper of a dish.
11. Little bit of prep (I suggest you buy your lamb pre-frenched!)
12. but absolutely delicious.
13. Enjoy!

potatoes, egg yolk, onion, sweet paprika, oregano, garlic, pepper, cutlets, sunflower oil, lemon wedges, salt, sour cream

Taken from cookpad.com/us/recipes/482746-frenched-lamb-cutlets-with-rosti-crust (may not work)