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Greek lamb cutlets

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 6
Servings 4
Time 10 minutes


  • 8
    lamb cutlets
  • 40
    olive oil
  • 200
    red wine
  • 3
    sprigs rosemary
  • 20
    black olives
  • 100
    feta, crumbled


25 minutes
Rub the lamb with olive oil and brown in a large ovenproof frying pan.
Add red wine, rosemary, olives and feta.
Season to taste with salt and freshly ground black pepper.
Cover with aluminium foil and transfer the pan to a preheated oven for 20 minutes.

Replace the red wine with a rich beef stock; add scrubbed baby potatoes and sliced seasonal vegetables to the pan and cover with foil.
Bake in a preheated oven for about 35 minutes.


Read more on: bake  |  sauté  |  lamb

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