Lamb Cutlets are one of Australia’s favourite meals, and this recipe combined with Tomato Chutney takes the traditional dish to a whole new level.
Impress family and friends with this impressive tasting dish, which actually doesn’t require much skill to create. Cutlets are guaranteed to be stripped clean at the end of this meal!
- Heat pan, add 1 tsp olive oil, cook lamb cutlets in batches 2/3 minutes on each side or until brown.
- Add olive, saute onions, sea salt ,add wine and reduce to half then add chutney, tomatoes, chicken stock and rosemary. Simmer for 10 min until sauce thickens.
- Return lamb to pan, cook for 5 min or until lamb is heated through.
- Serves 4
- 12 Lamb Cutlets frenched
- 2 tbsp Olive Oil
- 1 Brown Onion sliced
- 1/2 cup White Wine
- 250g fruit Chutney
- 1 tin crushed Tomato
- 1 cup Chicken Stock
- 2 tbsp chopped Parsley
- 2 tbsp Sea Salt