Lamb Cutlets with Spinach & Artichokes
Serves 4
Ingredients
- 16 Lamb Cutlets
- 2 Garlic Cloves, finely chopped
- 1/2 tsp Black Pepper, freshly ground
- 1 Onion, finely chopped
- Zest & Juice of 1 Lemon
- 130g bag Baby Spinach Leaves
- 1/2 cup Chicken Stock
- Salt
- Pepper
- 3 tbsp Mint Leaves, sliced
- 340g can Artichokes Hearts, drained & quartered
- Steamed Rice to serve
- 1 tbsp Olive Oil
Method
Put lamb cutlets, garlic, 1/2 tsp pepper and 2 tsp oil into a bowl and mix well.
Leave to marinate 30 minutes then BBQ or pan fry without adding extra oil, over heat until just cooked through.
Remove from heat and rest in a warm place.
Heat the remaining oil in a frying pan and add onion, artichoke hearts and lemon zest, Fry gently until browned.
Add the spinach, chicken stock and any juices from the cutlets. Mix well and stirfry until the spinach is wilted.
Add the mint, and lemon juice, taste, season with salt and pepper and mix well.
Serve the cutlets on the spinach mixture with rice on the side and mint leaves and lemon wedges.
