Lamb cutlets provencal recipe
information
Preparation time: 20 minutes, plus marinating.
Cooking time: 15 minutes.
Calories: 470 per portion
ingredients
8 lamb cutlets, trimmed
2 teaspoons olive oil
3 tablespoons red wine
salt and pepper
1 tablespoon chopped fresh basil
1 red pepper, seeded and chopped
6 tomatoes, peeled, seeded and chopped
4 courgettes, chopped
1 small onion, finely chopped
300 ml (1/2 pint) chicken stock
1 garlic clove, crushed
1 tablespoon tomato puree
fresh basil, to garnish
2 teaspoons olive oil
3 tablespoons red wine
salt and pepper
1 tablespoon chopped fresh basil
1 red pepper, seeded and chopped
6 tomatoes, peeled, seeded and chopped
4 courgettes, chopped
1 small onion, finely chopped
300 ml (1/2 pint) chicken stock
1 garlic clove, crushed
1 tablespoon tomato puree
fresh basil, to garnish
method
1. Put the lamb cutlets into a shallow dish with the olive oil, wine, salt and pepper to taste and the chopped basil; cover and chill for 4 hours.
2. Put the red pepper, tomatoes, courgettes and onion into a saucepan with the chicken stock, garlic, tomato puree and salt and pepper to taste; simmer gently until the vegetables are just tender.
3. Drain the marinade from the lamb cutlets; blend the marinade and vegetable sauce in a liquidizer until smooth.
Cook the lamb cutlets under a preheated grill for 2-3 minutes on each side. Heat the sauce through.
4. Spoon a pool of vegetable sauce on to four plates and carefully arrange two cutlets on top of each. Garnish with sprigs of basil and serve.
If preferred, the sauce can be served separately in a sauceboat, rather than spooned on to each plate.
2. Put the red pepper, tomatoes, courgettes and onion into a saucepan with the chicken stock, garlic, tomato puree and salt and pepper to taste; simmer gently until the vegetables are just tender.
3. Drain the marinade from the lamb cutlets; blend the marinade and vegetable sauce in a liquidizer until smooth.
Cook the lamb cutlets under a preheated grill for 2-3 minutes on each side. Heat the sauce through.
4. Spoon a pool of vegetable sauce on to four plates and carefully arrange two cutlets on top of each. Garnish with sprigs of basil and serve.
If preferred, the sauce can be served separately in a sauceboat, rather than spooned on to each plate.
serving amount
serves 4
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