Lamb cutlets with Rosemary and Lemon

Ingredients:

• 12 lamb cutlets
• 3 tabs. Olive oil
• handful of rosemary leaves + sprigs to garnish
• 100 ml white wine
• 1 clove garlic
• salt and pepper
• strips of lemon zest
• (Optional – teaspoon of either cornflour or gravy mix)

Method

1. Trim excess fat from cutlets.
2. Mix 2 tablespoons of olive oil with the wine, crushed garlic, rosemary leaves, salt and pepper and the strips of lemon zest
3. Pour over the lamb in a shallow dish and leave for at least 30 mins.
4. Remove lamb from the marinade and dry on kitchen paper.  Reserve the marinade.
5. Put the 3^rd tablespoon of olive oil into a pan and fry the cutlets on a medium heat for 6 – 10 minutes on each side depending on how well you like your meat cooked.
6. Remove cutlets and keep warm.  Add the marinade to the pan and bring to the boil – reduce it by half,  (Thicken with a little cornflour or gravy mix if desired)
7. Pour over the cutlets and serve