Lamb Cutlets Italienne
Ingredients
- 8 lamb cutlets trimmed
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 2 garlic cloves crushed
- 1/2 tsp dried oregano
- 2 tbsp freshly chopped parsley
- juice of 1 large lemon
- 2 tbsp capers chopped
- lemon wedges to garnish
- parsley sprigs to garnish
for the sauteed potatoes
- 4 medium-sized potatoes boiled until just tender, thinly sliced
- 1 1/2 oz butter
- 1 tbsp olive oil
- salt and freshly ground black pepper
Instructions
- Season the olive oil with freshly ground black pepper, add the garlic and spoon over the cutlets in a shallow dish. Cover and leave to marinate in a cool place for 2—4 hours, turning once.
- Strain the marinade into a large frying-pan, add the herbs and place over a moderate heat. When hot, fry the cutlets quickly until lightly browned on each side, then lower the heat, cover the pan and cook gently for 12 minutes, turning the cutlets once during this time.
- Meanwhile, saute the potatoes: heat the butter and oil in a large frying-pan and add the sliced potatoes. Cook, turning often, until golden brown and crisp on all sides. Drain on absorbent paper, season and keep warm while you finish the cutlets.
- Sprinkle the lemon juice and capers over the cutlets, season lightly with salt and pepper and heat through for 1-2 minutes.
- Arrange the cutlets and potatoes on a hot serving dish and spoon the pan juices over them. Garnish with lemon wedges and parsley sprigs and serve at once.
Calories: 679 kcal
Carbohydrates: 19 g
Protein: 24 g
Fat: 56g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 115 mg
Sodium: 182 mg
Potassium: 746 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 224 IU
Vitamin C: 24 mg
Calcium: 40 mg
Iron: 3 mg