Lamb kromeski with tomato chutney and fondant potatoes

For the lamb, dredge the lamb pieces in the flour. Dip the flour-coated lamb into the beaten eggs, then dip the lamb into the seasoned breadcrumbs to coat thoroughly.

Heat the oil in a small frying pan, add the breadcrumb-coated lamb and cook for 2-3 minutes on each side, until cooked through and golden-brown on both sides.

For the chutney, place the sugar and chilli flakes into a small frying pan over a medium heat and cook until the sugar melts and is starts to turn golden-brown.

Add the tomatoes and turn up the heat to boil for five minutes, or until the liquid has reduced as is starting to thicken to a syrup.

For the fondant potatoes, melt the butter in a frying pan over a medium heat. When the butter is foaming add the potato slices. Turn the heat down, cover with a lid and cook slowly for 8-10 minutes, or until the potato is pale golden and cooked through.

To serve, place the fondant potatoes onto a plate, top with the lamb and place a spoonful of chutney alongside.