- 4 lamb cutlets
- 1 slice of bread, toasted
- handful of fresh mixed herbs (parsley, mint, basil)
- 80g/3oz parmesan, finely grated
- salt and pepper to taste
- Preheat the grill to high
- Tip all the crust ingredients into a processor and blitz briefly.
- Cook the lamb cutlets under the grill and serve scattered with the herb crust.