Ingredients
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1/4 cup yogurt
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1 clove garlic, crushed
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1 teaspoon lemon juice
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salt and pepper
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12 lamb cutlets
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cooking spray
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1 tablespoon oil
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1 onion, finely chopped
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1 clove garlic, crushed
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4 tomatoes, peeled and finely diced
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1/2 teaspoon dried herbs
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1/4 cup white wine
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1/2 teaspoon dried basil
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salt & freshly ground black pepper
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1 tablespoon chopped of fresh mint
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1 cup dried breadcrumbs
Instructions
- Mix the yogurt, garlic lemon juice and salt and pepper together.
- Coat each cutlet in this mix, then dip in the breadcrumbs, patting on firmly.
- Pre-heat your oven to 190c.
- Set aside in the fridge whilst you prepare the sauce,.
- Heat the tablespoon of oil in a heavy-based pan, add the onion and garlic and cook until softened-about 5 minutes.
- Add the tomatoes, dried herbs and wine and cook gently until cooked down and thickened.
- If it gets too thick, add more wine.
- Season with salt and plenty of pepper and the chopped mint; keep warm whilst you cook the cutlets.
- Sray both sides of the cutlets with oil, lay on a baking sheet and cook in the oven for 20 minutes-or until cooked to your liking.
- Serve with the fresh tomato sauce.