Seasoned Lamb Cutlets with Glazed Mint Jelly served with Rosemary Pan-Fried Potatoes, Green Beans tossed with Prosciutto, Stilton Cheese and Walnuts

Seasoned Lamb Cutlets:

1. Preheat oven to 180 degrees.
2. Place rice and water in pan, bring to boil, reduce heat and simmer uncovered for 15 mins or until water absorbed stirring occasionally.
3. Add butter, chopped shallots, crushed garlic, parsley, chives, chopped mint, vegetable stock and mint jelly and mix well.
4. Stand covered for 20 mins.
5. Add lightly beaten egg and salt and pepper to taste.
6. Using a sharp knife separate bones from meat but leaving both ends connected, leaving a pocket for the seasoning.
7. Pack the seasoning firmly into the pocket.
8. Bake uncovered for 20 minutes.
9. Remove and rest for 5 mins.
10. Spoon sauce over and serve.

Glazed Mint Jelly:

1. Combine sugar and vinegar in saucepan and stir over heat, without boiling, until the sugar has dissolved.
2. Bring to a rapid boil, without stirring until liquid turns golden brown.
3. Add water, powdered stock, mint jelly and chopped mint.
4. Stir until jelly dissolves.
5. Season, if desired.
6. Add combined cornflour and extra water.
7. Stir until sauce boils, reduce heat and simmer 5 mins.

Rosemary Potatoes:

1. Wash and chop potatoes into small cube and place in a microwave bowl without water. Cook for 6 mins on high. Drain liquid.
2. Heat oil in frypan and add rosemary, stirring for 1 minute.
3. Add potatoes and cook for about 5 mins, until coloured.

Green Beans tossed with Prosciutto, Stilton Cheese and Walnuts:

1. Top and tail beans and microwave them for 3 minutes. Drain and tip immediately into icy water.
2. Cook walnuts in pan for 1 minute and add prosciutto and cook for a further 3 minutes.
3. Add drained beans and stir until heated through.
4. Add stilton and toss to serve.