A quick and easy family meal, but full of flavour!
- 8 lamb cutlets
- 1 tablespoon Crisco sunﬂower oil, for frying
- zest and juice of 1 lemon
- 2 garlic cloves, crushed
- garden salad, if desired
- Place the lamb cutlets in a shallow dish. in a jug combine the oil, lemon zest, lemon juice and garlic. Pour the sauce over the cutlets then turn lamb to completely coat. Cover and place in the refrigerator for 1 hour.
- Heat the oil in a fr y pan on medium heat and cook cutlets to your liking. serve with a fresh garden salad, if desired.
Cooks Tip: Try this marinade over ﬁsh and chicken as well. It is a lovely addition to any dish and a quick way to add a burst of ﬂavour!
Diabetic Friendly: Oven bake or cook in a non-stick frypan with a light spray of oil. Serve with a garden salad and jacket potato
Low Fat: Oven bake or cook in a non-stick frypan with a light spray of oil.
Per serve: fat 12.3 g, saturated fat 4.2 g, protein 18.8 g, carbohydrate 0.5 g, sodium 66mg, energy 795 kJ (190 Cal), GI low