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Cheddar and Cashew Crusted Cutlets


  • ½ cup (100g) salted roasted cashew nuts

  • 1 spring onion, roughly chopped

  • ½ cup (50g) crumbled mersey valley vintage club cheddar cheese

  • 12 lamb cutlets

  • olive oil, for pan frying

  • freshly ground black pepper, to taste

  • sweet potato mash or salad, for serving


  • 1.

    Blend cashew nuts and spring onion in a food processor until coarsely chopped, add cheese and blend until well combined.

  • 2.

    Firmly press spoonfuls of the cheddar crumbing onto each side of the cutlets and season with pepper.

  • 3.

    Heat a lightly oiled large non-stick frypan and pan fry cutlets for 3-4 minutes on the first side, pressing occasionally with a spatula, until a golden crust forms.

  • 4.

    Carefully turn over and cook on second side a further 2 minutes or until golden. The crust is very delicate so take care handling the cutlets. Serve with sweet potato mash or salad.

  • 5.

    Note: Also try this recipe with the flavoured varieties in the Mersey Valley range such as Sweet Chilli and Spring Onion (omit the spring onion in the recipe).


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