Simmered in a rich sauce, pan-seared lamb cutlets is fast, flavoursome fare the Italian way.
Ingredients
- 12 lamb cutlets, French trimmed
- 1 tablespoon olive oil
- 1 red onion, halved, thinly sliced
- 400g can diced tomatoes
- 250g Ausfresh Tuscan Antipasto mix, drained (see note)
- Fresh continental parsley leaves, to serve
Method
- Step 1Use the flat side of a meat mallet to gently pound lamb until 1cm thick.
- Step 2Heat oil in a frying pan over high heat. Cook half the lamb for 2-3 minutes each side for medium rare or until cooked to your liking. Transfer to a plate. Repeat with remaining lamb.
- Step 3Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the tomato and antipasto mix and cook, stirring occasionally, for 3 minutes or until heated through. Return lamb to pan and cook for 2 minutes or until heated through. Sprinkle with parsley to serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1325 kj
Energy
18g
Fat Total
11g
Saturated Fat
4g
Fibre
25g
Protein
12g
Carbs (total)
All nutrition values are per serve
Notes
You can find Ausfresh Tuscan Antipasto mix in the deli section of Woolworths.
- Author: Sonja Bernyk
- Image credit: Steve Brown
- Publication: Australian Good Taste
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