Italian Lamb Cutlets
Ingredients
- 2 tbsp olive oil ⓘ
- 1 1/4 lb potatoes, thinly sliced ⓘ
- 1 None fresh bay leaf, crushed ⓘ
- 1 None red onion, cut into 8 wedges ⓘ
- 12 None lamb chops, Frenched (around 1 1/4 lb) ⓘ
- 10 oz roasted red peppers in oil, drained ⓘ
- 2 oz sun-dried tomatoes ⓘ
- 3 oz pitted green olives ⓘ
- 2 tbsp fresh oregano leaves ⓘ
- 1/4 cup beef stock ⓘ
- 1 None lemon, zested and juiced ⓘ
Instructions
- Heat olive oil in a large frying pan over medium-high heat. Add potatoes and bay leaf. Cook for 5 mins, or until potatoes are lightly browned. Add onion to pan and cook, covered, stirring occasionally, for 5 mins, or until onion is softened and potatoes are tender.
- Transfer potato mixture to center of pan. Season lamb then arrange around outside edge of pan. Sear on both sides.
- Add peppers, tomatoes, 1/2 the olives, oregano and stock to pan. Bring to a boil then reduce heat and simmer, covered, for 3 mins, or until lamb is cooked to your liking. Season to taste.
- Serve lamb drizzled with lemon juice and sprinkled with lemon zest and remaining olives.
Nutrition & Diet Analysis (per serving)
644
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).