Recipe

Lamb cutlets with tomato and olives

  • 40 mins cooking
  • Serves 4
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Ingredients

Lamb cutlets with tomato and olives
  • 8 (600g) lamb cutlets, frenched
  • 400 gram canned chopped tomatoes with garlic
  • 1/2 cup (75g) seeded black olives, halved

Method

Lamb cutlets with tomato and olives
  • 1
    Cook lamb in a large heated, oiled flameproof dish until browned both sides.
  • 2
    Add undrained tomatoes and olives to dish; bring to the boil. Reduce heat and simmer, covered tightly with a lid or foil. Cook about 20 minutes or until lamb is cooked.

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