Herb and olive crusted lamb

Serves 4

3/4 cup fresh breadcrumbs
1 Tbs capers, finely chopped
2 Tbs green olives, finely chopped
1 Tbs fresh oregano, chopped
1 Tbs parsley, chopped
50g butter, melted
Salt and freshly ground black pepper
12 lamb cutlets
1 Tbs Dijon mustard

Mash
1kg agria potatoes, peeled and chopped
4 cloves garlic, peeled and chopped
3/4 cup warm milk, approximately
1/4 cup olive oil
150g goat feta
Salt and freshly ground black pepper

Souffle
30g butter
30g plain flour
150ml warm milk
40g parmesan cheese, grated
3/4 cup peas, cooked and mashed with a fork
1 Tbs mint, finely chopped
2 eggs separated
Salt and freshly ground black pepper
1 cup cream

1. For the lamb, preheat oven to 200C. Put breadcrumbs, capers, olives, oregano and parsley into a bowl. Pour in melted butter and season. 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.

2. 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.

3. 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.

4. 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. 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.