Lamb cutlets with horseradish rosti

Method

• Step 1
  Preheat oven to 160°C.
• Step 2
  Peel the potatoes, then grate on the coarse side of the grater. Place potatoes in a clean tea towel and wring well to remove as much moisture as possible. Transfer to a bowl with the horseradish, egg yolks and thyme. Season with salt and pepper and mix to combine. Use 2 tablespoons of the potato mixture to cover the meat of each cutlet, leaving the bone exposed.
• Step 3
  Heat the oil in a non-stick frying pan over medium heat and fry the cutlets, in batches, for 2-3 minutes each side until crisp and golden. Transfer to a baking tray and bake for about 5 minutes until cooked through.
• Step 4
  Meanwhile make horseradish cream: Combine all ingredients in a bowl.
• Step 5
  Sprinkle cutlets with sea salt and serve with horseradish cream and a crisp green salad.