Lamb cutlets with porcini and thyme crust

Ingredients

10 g	Dried porcini mushrooms, ground or chopped finely (Main)
10 sprigs	Fresh thyme, leaves picked from stalks
½ tsp	Salt
½ tsp	Freshly ground black pepper
1	Lamb rack, trimmed and sliced into cutlets (Main)
2 Tbsp	Dijon mustard
2 Tbsp	Olive oil
2 Tbsp	Butter

Directions

1. Combine porcini, thyme, salt and pepper into a small bowl.
2. Brush each lamb cutlet with mustard to give a thin coating then coat in the porcini and thyme powder.
3. Heat a large frying pan over a medium-high heat. Add the oil and butter and allow to heat until foaming.
4. Fry the cutlets on the thin, fatty edge for 2-3 minutes until crispy. Turn and fry for 2- 3 minutes on each side until a dark brown crust is formed. Baste in the pan juices and remove to rest for 2-3 minutes.
5. Dust with any remaining porcini powder and serve immediately.