Method:
1 Preheat oven 200°C fan-forced.
2 Place mushrooms on a baking paper-lined baking tray, sprinkle over garlic and thyme, season with salt and pepper and drizzle with oil. Roast in oven for 8-10 minutes or until mushrooms are tender.
3 Meanwhile, heat oil in a frying pan over medium heat, season lamb with salt and pepper and cook for 3-4 minutes on each side, for medium or until cooked to your liking.
4 Process chestnuts, butter and cream until smooth, transfer to a saucepan and place over medium. Heat, stirring for 1-2 minutes or until warmed through. Season with salt and pepper.
5 Spoon chestnut puree onto a plate, top with lamb cutlets and serve with mushrooms