Nigel Slater’s crumbled lamb with roquefort recipe — theguardian.com

Put 6 large lamb cutlets on a chopping board and flatten them slightly, using a cutlet bat or rolling pin. They shouldn’t be more than a couple of centimetres thick. Put 100g of white bread, crusts included, into the bowl of a food processor. Drop a heaped tablespoon of thyme leaves into the breadcrumbs, add a handful of picked parsley leaves, then process to coarse crumbs. Season with salt and some black pepper.

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