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Roasted Lamb Cutlets in Tomato Sauce

2024-10-23
  • Servings: 2

This a recipe that I found in a quite old cookbook of George Rayess, a famous Lebanese chef and author of THE ART OF LEBANESE COOKING. It was initially written in Arabic then first translated into English in 1966.
It’s an elegant dish, easy to cook and delicious.

Ingredients

  • 6 or 8 lightly floured lamb chops (3 or 4 per person)
  • 400g of canned chopped tomatoes
  • 1 large onion cut into wings
  • 4 or 5 garlic cloves, finely chopped
  • 1 flat tsp of each: cinnamon, white pepper and allspice
  • 4 or more tbsp of olive oil or equivalent in butter
  • Drizzle of water if needed
  • Salt, to taste
  • A handful of chopped parsley to sprinkle overall (optional)l

Method

Step 1

Put olive oil and/or butter in a skillet over a medium high heat and start to brown the chops. Once done, remove the chops and put them aside.

Step 2

In the same skillet fry the onion and garlic until lightly coloured then add the chopped tomatoes, the spices and the salt. Add a drizzle of water ( if tomatoes are not too juicy) then put back the chops. Cover the skillet and lower the heat. Simmer until the chops are tender and the sauce has thickened.

Step 3

Serve with a sprinkle of chopped parsley alongside a platter of mashed potatoes (suggested by the chef). Choose rice or pasta if you prefer.

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