Method
Brush the cutlets with mustard and cover with breadcrumbs mixed with rosemary.
Prepare vegetables: cube carrot and parsnip. Peel and chop potatoes.
Boil vegetables separately. Once carrot and parsnip are cooked; mash, sieve and blitz to make a puree then return to the saucepan.
Take lamb out of the oven and allow to rest.
To make béarnaise sauce, whisk egg yolks, slowly add butter, whisk continuously and slowly add a little of the tarragon vinegar.
Mash potatoes and add the cheese and chives. Warm puree.
Serve lamb, mash and vegetables with the béarnaise sauce together with some asparagus spears.