Spice Lamb Cutlet with Bean Pure

(Serves 2-3)
Ingredients:
2 large potatoes cut into 1.5cm pieces
4 tablespoons olive oil
40g breadcrumbs
1 garlic clove, crushed
2 tablespoons freshly-chopped coriander
1 teaspoons ground coriander
1 teaspoon ground cumin
1 egg-yolk
1 rack of lamb, chinned and trimmed
4 large flat mushrooms
150g baby frozen broad beans
1 tablespoon freshly-chopped mint
100ml white wine
Salt and pepper

How to do?

* Toss the potatoes with 2 tablespoons of the oil and salt and pepper in small, sturdy roasting pan. Roast in a preheated oven 200 degree Celsius, for 15 minutes.
* Mix together breadcrumbs, garlic, fresh coriander, spices and seasoning. Cut away any thick areas of fat from the skinned side of the lamb. Brush the lamb with egg-yolk and spoon the breadcrumb mixture over, pressing down gently with back of the spoon. Brush the mushrooms with the remaining oil and a little seasoning.
* Turn the potatoes in the pan and add the lamb, crusted-side uppermost. Return to the oven for 30 minutes. (the cutlet will still be slightly pink in the middle after this time, so cook for a little longer if you prefer them well done)
* After 15 minutes of the cooking time, turn the potatoes in the oil and add the mushrooms. Return to the oven for the remaining time. Drain the meat to a board. Cover with foil and leave to rest for 15 minutes. Transfer the potatoes and mushrooms to a warmed serving dish.
* Add the broad beans, mint and wine to the roasting pan, and cook over a gentle heat for 5 minutes until the beans are tender. Tip into a blender or processor and blend until smooth. Check the seasoning and spoon on to warmed serving plates. Carve the lamb into cutlets and add to the plates with mushrooms and potatoes. Garnish to your perfection and it`s ready to serve hot.