Herb and olive crusted lamb

Babiche Martens

Ingredients

1 Tbsp	Capers, (finely chopped)
¾ cup	Breadcrumbs
2 Tbsp	Pitted green olives, (finely chopped)
1 Tbsp	Fresh oregano, (chopped)
1 Tbsp	Parsley
50 g	Butter, (melted)
1	Salt & freshly ground pepper
12	Lamb cutlets (Main)
1 Tbsp	Dijon mustard

mash

4 cups	Garlic, (peeled and chopped)
1 kg	Agria potato, (peeled and chopped)
¾ cup	Milk, (warm, approximately)
¼ cup	Olive oil
150 g	Goat feta
1	Salt & freshly ground pepper

Souffle

30 g	Butter
30 g	Plain flour
150 ml	Milk, (warm)
40 g	Parmesan cheese, (grated)
¾ cup	Peas, (cooked and mashed with a fork)
1 Tbsp	Mint, (finely chopped)
2	Eggs, (seperated)
1	Salt & freshly ground pepper
1 cup	Cream

Directions

1. For the lamb, preheat oven to 200C. Put breadcrumbs, capers, olives, oregano and parsley into a bowl. Pour in melted butter and season.
2. Brush each cutlet with mustard then press on crumbs. Place on an oven tray and cook for 4 minutes each side until crumbs are golden.
3. For the mash, boil potatoes and garlic in salted water until soft. Drain and leave in lidded saucepan for a few minutes to dry out. Mash with hot milk and olive oil , stir in feta and season.
4. For the souffles, preheat oven to 180C. Grease 150ml-capacity ramekins. Melt butter in a saucepan, add flour and cook for a minute, stirring. Gradually add milk and simmer for 5 minutes, then add parmesan, peas and mint.
5. Remove from heat and beat in egg yolks, season. Beat egg whites, fold through quickly. Spoon into moulds. Sit in an oven dish, pour in enough boiling water to reach two-thirds up sides of ramekins.
6. Bake for 20 min. Rest for a few minutes before inverting on to a plate. Before serving, put in a buttered oven dish, pour on cup of cream per souffle and bake for 15 minutes.