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  • 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).


For more information and recipes from this series, click on the following link

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