Italian Lamb Cutlets


8 lamb cutlets

2 Tablespoons oil

1/2 cup oil, extra

4 large potatoes

60g butter

2 Tablespoons lemon juice

2 Tablespoons dry sherry

salt, pepper

2 Tablespoons chopped parsley


Put cutlets on tray. Bomvine oil and crushed garlic in bowl, spoon over cutlets and let stand for 2 hours.

Peel potatoes, cut into 2.5cm cubes. Heat extra oil in large frying pan, add potatoes, fry until golden brown and cooked through, tossing potatoes frequently; drain and keep warm.

Drain all oil from frying pan, add butter and cutlets, fry cutlets gently until golden brown and cooked through; remove from pan and keep warm.

To remaining butter in pan, add lemon juice, sherry, basil, salt, pepper and parsley, bring to boil, stirring constantly.

Remove pan fro heat.

Put cutlets on serving plate, add potatoes, spoon sauce over cutlets.

Green beans make a lovely accompniment.

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