Ingredients
12 frenched lamb cutlets
tomato sauce
in a squeezy bottle
Equipment
- 1 non-stick frypan
Instructions
- Heat a non-stick frypan to high heat.
- Cook lamb for about 2 minutes on each side (for cutlets less than 1 cm thick), or longer if they are thicker cuts.
- Allow to rest for a couple of minutes, then transfer to individual plates.
- Squeeze on a lollipop swirly pattern with the tomato sauce.
- Serve immediately. This dish teams well with veggies or salad.
Notes
Tip
My kids ate one each, I was happy with two, husband claims three was enough.
Tip
The original recipe was served with leftover Spinach and Feta pie.
Variation
For adults, you could dress them up by marinading in lemon, garlic, olive oil and rosemary.
