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Parmesan & tapenade-crusted lamb cutlets with crushed potatoes & peas
- 300g new potatoes
- 150g frozen petits pois
- 6 lamb cutlets (or 4 chops)
- black olive tapenade , for spreading
- Parmesan , grated to make 4-6 tbsp
- 50g butter
- bunch mint , chopped
Directions:View on BBC Good Food
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