6-8 Mick's Crumbed Tasmanian Lamb Cutlets
100g Button Mushrooms, finely sliced
1/2 Brown Onion, finely diced
1 Clove Garlic, minced
1 1/2 tbsp Plain Flour
1 1/4 cups Beef Stock
1 tsp Dried Thyme
Salt & Pepper
Step One - In a medium frying pan heat a generous splash of olive oil over a medium heat, add the onions and garlic and cook until translucent. Add the mushrooms and thyme to the pan and cook, stirring for 3-5 minutes, or until lightly browned. Sprinkle the flour over the mushroom and onion mixture. Cook, stirring, for a further minute.
Step Two - Slowly add the stock to pan, 1/4 cup at a time, stirring constantly to prevent lumps from forming. Cook for a further 3 minutes, stirring, until the sauce comes to a gentle boil and thickens. Season with salt & pepper. Set aside on a low temperature.
Step Three - In a large frying pan melt a generous knob of butter over a medium heat. Add the crumbed lamb cutlets to the pan and cook for 3-4 minutes each side, or until the crumbs are golden brown.
Step Four - Plate and serve with Creamy Mashed Potato and Green Beans. Pour the mushroom and onion gravy over the cutlets and vegetables.