8 lamb cutlets (best neck)
150ml (1/4 pint white wine)
2 medium onions (finely chopped)
2 tbsp sunflower oil
2 tbsp tomato puree
25g (10oz) flaked almonds
150ml (1/4 pint chicken stock)
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Italian Lamb
(serves 4)
Ingredients
Method
Fry the lamb and onions together in a frying pan till golden. Add the chicken stock, wine, puree and almonds. Simmer for 15-20 minutes or until lamb is tender. Place cutlets in a dish and pour over some sauce. Great served with either rice or spaghetti. Very easy to do.
Thank you to M Diggles for this recipe.