12 lamb cutlets
salt
pepper
1 clove of garlic
3 tbsp peanut oil
10 oz (300 g) Italian pickled onions
2 tbsp butter
3 1/2 oz (100 g) Italian herbs
2 tbsp sugar
3 tbsp yoghurt
salt
pepper
1 clove of garlic
3 tbsp peanut oil
10 oz (300 g) Italian pickled onions
2 tbsp butter
3 1/2 oz (100 g) Italian herbs
2 tbsp sugar
3 tbsp yoghurt
method
1. Wash, dry and season the cutlets with pepper and salt. Peel the clove of garlic and crush, then spread over the meat. Leave to steep for a little while.
2. Heat the peanut oil in a frying pan and brown the meat. Drain the Italian pickled onions before you halve them. Melt the butter and gently cook the onions and herbs together.
3. Sprinkle in the sugar and leave to caramelise for 10 minutes. With about a minute left add the yoghurt.
4. Arrange the cutlets on plates. Decorate with the onion in their sauce. A loaf of ciabatta makes an ideal accompaniment.
2. Heat the peanut oil in a frying pan and brown the meat. Drain the Italian pickled onions before you halve them. Melt the butter and gently cook the onions and herbs together.
3. Sprinkle in the sugar and leave to caramelise for 10 minutes. With about a minute left add the yoghurt.
4. Arrange the cutlets on plates. Decorate with the onion in their sauce. A loaf of ciabatta makes an ideal accompaniment.
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