|Lean lamb cutlet||8|
|For the coating:|
|Freshly ground black pepper||To Taste|
|Breadcrumbs||1 Ounce (25 Gram, Crisp)|
|Sesame seeds||1 Tablespoon|
|Sunflower oil||1 1⁄2 Tablespoon|
|Sesame oil||1 Teaspoon|
|For the sauce:|
|Chili powder||1 Pinch|
|Mustard powder||1⁄2 Teaspoon|
|Chicken stock/Water and 1/2 chicken stock cube||7 1⁄2 Fluid Ounce (225 Milliliter)|
|Sweet sherry||2 Tablespoon|
Dry the cutlets well.
Mix a little seasoning with the flour and sprinkle over both sides of the meat.
Beat the egg and brush over the cutlets.
Mix the breadcrumbs and sesame seeds and coat the meat.
Chill for 5 to 10 minutes before cooking, if possible; this helps the coating adhere to the meat.
Heat the two oils in a frying pan.
Add the cutlets and fry quickly on either side for 3 to 4 minutes, or until golden brown, then lower the heat and cook for another 2 to 5 minutes, depending upon whether you like lamb well done or slightly under cooked.
Lift on to a heated dish and keep hot, while you prepare the sauce.
To make the sauce, blend the cornflour, chilli powder, paprika and mustard with the chicken stock.
Pour into the pan and stir until slightly thickened.
Add the sherry and any seasoning required.
Heat for 2 or 3 minutes.
Serve the sauce around the lamb.
New potatoes and mangetout peas blend well with this dish.