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Lamb Cutlets with Creamed Mushrooms and Stilton


  • To Serve


  • 1.

    Cook the wild mushrooms in a little olive oil with the chopped shallots, drain and allow to cool.

  • 2.

    Mix the mushrooms with the soft cheese, chives and egg yolks and season.

  • 3.

    Seal the lamb cutlets in a hot pan on all sides, remove, pat dry any excess oil, and allow to cool.

  • 4.

    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.

  • 5.

    Serve with grain mustard mash potatoes and some wilted spinach.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb Cutlets with Creamed Mushrooms and Stilton.


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