Roman-Style Lamb Cutlets
- Number of Servings: 4
Ingredients
12 lamb cutlets6 slices streaky bacon12 sage leaves2 Tbl olive oilSea salt & freshly ground black pepper1/2 cup white wine1/2 cup chicken stock1 Tbl finely chopped parsley
Place the cutlets between two pieces of platic wrap and gently pound to 1/2 cm thick. Season both sides of the lamb. Stretch each piece of bacon by holding one enc and running the blunt side of a kitchen knife along the length. Cut in half. Fold the bacon around the lamb and place a sage leave on tope, securing with a toothpick.
Heat the olive oil in a saute pan and cook the lamb, sage side down for 2 mintues. Turn over and cook the other side. Transfer to a platter and cover loosely to keep warm. Add the white whie and stock to the pan, scraping up any sticky brown bits on the bottom. Boil until reduced by half then whisk in the butter. Season and stir through the chopped parsley.
Place lamb on serving plates and spoon over the sauce.
Serve with Flat Bean & Raw Zucchini Salad with Mint Dressing if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Heat the olive oil in a saute pan and cook the lamb, sage side down for 2 mintues. Turn over and cook the other side. Transfer to a platter and cover loosely to keep warm. Add the white whie and stock to the pan, scraping up any sticky brown bits on the bottom. Boil until reduced by half then whisk in the butter. Season and stir through the chopped parsley.
Place lamb on serving plates and spoon over the sauce.
Serve with Flat Bean & Raw Zucchini Salad with Mint Dressing if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 14.7 g
- Cholesterol: 82.1 mg
- Sodium: 282.7 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.0 g
- Protein: 26.5 g
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