Cook the wild mushrooms in a little olive oil with the chopped shallots, drain and allow to cool.
Mix the mushrooms with the soft cheese, chives and egg yolks and season.
Seal the lamb cutlets in a hot pan on all sides, remove, pat dry any excess oil, and allow to cool.
Brush the top of the lamb with the Dijon mustard, then spoon on the mushroom glaze, place into a pre heated oven 220c/420f/Gas 7 for approx 4min until the glaze is golden brown.
Serve with grain mustard mash potatoes and some wilted spinach.
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