Preheat the oven to 200'C.
Place the breadcrumbs, parsley, rosemary and olive oil into a food processor and blitz until you have a fine, herby breadcrumb mixture.
Season the lamb with salt and pepper. Heat a frying pan to hot, add the lamb to the pan and sear on both sides. Remove from the pan and brush a little Dijon mustard on to each cutlet before coating them in the herby breadcrumb mixture. Place on a baking sheet, transfer to the oven and cook for 7 to 8 minutes.
Peel and dice the shallots, the garlic, the swede and the carrots. Wash and dice the celery.
Cut the potatoes into slices and season with salt and pepper.
Heat a saucepan and melt the butter. Add the potatoes to the pan and cook over a low heat for 20-25 minutes.
Heat a pan and add a drizzle of olive oil. Add the diced vegetables to the pan and allow to soften before adding the shallot, garlic and the thyme. Cook for a few minutes and then add the chicken stock. Cook for 8-10 minutes until the vegetables are tender.
Peel and finely dice the garlic.
Pick the mint and parsley leaves from their stalks. Place the garlic, herbs, mustard and olive oil and pulse to make a sauce. Season with salt.
Create a layer of potatoes in the centre of your plates. Spoon the vegetables on top and then add a few more potatoes. Serve the lamb on top and finish with the mint and parsley sauce.
«The braised vegetables can be cooked in advance and then gently reheated when ready to serve. This will allow the flavours to develop in full. »