Lamb Cutlets
Yield
4 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb
cutlets |
*
|
| ¾ | pound |
tomatoes
|
|
| 2 | each |
onions
|
|
| 1 | clove |
garlic
|
|
| ½ | cup |
white wine
dry |
*
|
| 2 | ounces |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb
cutlets |
*
|
| 340.2 | g |
tomatoes
|
|
| 2 | each |
onions
|
|
| 1 | clove |
garlic
|
|
| 118 | ml |
white wine
dry |
*
|
| 57.8 | ml/g |
butter
|
|
Directions
Skin the tomatoes and slice the onions and simmer in butter with garlic.
Add the white wine when the tomatoes and onions are almost cooked, cook for 10 minutes more.
Place the cutlets in a buttered casserole and pour the mixture over them.
Cover and cook for 90 minutes at 350℉ (180℃).
