Recipe for Lamb Cutlets with Creamy Herb Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
8 x Tenderloin Lamb Cutlets
1 x Clove garlic, sliced
1 x Egg, (size 3) beaten
50 gm Fresh white breadcrumbs, (2oz)
1 tbl Olive oil, up to 2
4 tbl Freshly chopped mixed herbs
150 ml Dry sherry, (1/4 pint)
142 ml Double cream, (5 fl oz)
Salt and freshly ground black pepper
Instructions:
Instructions: 1. Make small slits in the cutlets and push in the sliced garlic. Coat each cutlet in egg and breadcrumbs, and chill for 20 minutes.

2. Heat the oil and butter in a large frying pan and brown the cutlets on both sides. Lower the heat and cook for 6 minutes on each side. Transfer to a warm serving dish and keep warm.

3. Add the herbs and sherry to the pan and boil rapidly for 2 minutes until thickened. Stir in the cream and seasoning to taste.

4. Spoon over the cutlets and serve immediately. Garnish with olives

(optional).

NOTES : Something special to brighten up the lamb chops.

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