Herb and Cheese Lamb Cutlets - Genie 

6 lamb Cutlets (4oz ea)
1/2 ts Basil
1/2 ts Marjoram
1 ts Chopped cives
1/2 ts Cracked pepper
12 oz Cream cheese
1 Egg
1/4 c Milk
1/3 c Flour
2 c Bread crumbs
1/2 c Oil
2 c MORNAY SAUCE

Heat oven to 350. lb. meat thin. Blend herbs & pepper into cheese. Place 2 oz cheese mixture on each piece of meat. Wrap meat around. Mix egg in milk. Dust with flour. Dip in milk. Dredge in crumbs. Heat oil in skillet. Brown meat. Transfer to baking sheet. Bake 12 minutes. Heat Mornay. Serve sauce with meat.

Lamb Cutlets in Aromatic Coffee Sauce - Genie 

60 g Butter
1/3 c Strong coffee
1/3 c Honey
2 tb Worcestershire sauce
1/4 ts Mace
1/4 ts Cardamom
1/2 ts Cinnamon
1/4 ts Mixed spice
1/4 tb Lemon juice
30 g Ghee
6 Lamb cutlets
Boiled rice
Prunes, pitted
Fresh rosemary for garnish

Melt butter on a low heat, mix in coffee, then honey, Worcestershire sauce, spices and lemon juice. Cover and remove from heat.

Melt ghee in a large frying pan, add cutlets and fry until browned on both sides. Return sauce to heat, bring to boil and pour over cutlets.

Serve with boiled rice and pitted prunes, heated through in the sauce, if desired. Garnish with rosemary.

Lamb Cutlets with Mint and Mustard - Genie 

1 Rack of lamb (6 cutlets) trimmed of all fat
Juice of 1/2 lemon
Salt
Pepper
2 tb Moutard de Meaux (coarse French mustard)
2 tb Finely chopped mint

Pre-heat oven to 220'C. Rub lemon juice, salt and pepper into the flesh side of the rack of lamb and spread liberally with mustard to make a thick coating. Place meat, mustard side up, on a rack in an oven dish. Bake the meat on the top shelf of the oven for 20 minutes. Remove and cool slightly, before pressing chopped mint into the crusty surface of the meat. Cover and refrigerate overnight before cutting into individual cutlets. TO SERVE: tie a piece of banana leaf around the end of each cutlet with a couple of long chives.