Lamb Cutlets with Tomato Sugo

Lamb Cutlets pan fried with tomato, basil and green beans is a simple and fresh summer dinner.

5 from 2 votes

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Course: Main Course

Cuisine: Modern Australian

Keyword: Basil, Green beans, Grilled Lamb Cutlets, Lamb, Lamb Cutlets, Pan Fried Lamb Cutlets, Tomato

Total Time: 25

Servings:

Place cutlets in a bowl with oil and mix to coat well.
8-12 lamb cutlets, 1 tablespoon olive oil
Halve red and yellow baby tomatoes. Rinse basil, remove thicker stalks and discard, then roughly chop thinner stalks and leaves. Top and tail green beans. Roughly chop garlic.
600 g mixed heirloom tomatoes, ½ bunch basil, 300 g green beans, 2 cloves garlic
Place a medium saucepan of water on to boil.
Place a griddle pan or frying pan on high heat (alternatively you can BBQ the lamb). Cook lamb for 3 minutes, turn, then cook for 2-3 minutes on the other side. Take off the heat and rest.
Add the green beans to boiling water and cook for 1 minute, then drain.
300 g green beans
Add butter and 1 tablespoon oil to the hot pan and heat until butter is bubbling. Add tomatoes and cook for 2-3 minutes or until they start to soften.
600 g mixed heirloom tomatoes, 1 tablespoon butter, 1 tablespoon olive oil
Add maple syrup and basil and turn off the heat and stir through the pan. Let sit until time to serve.
½ bunch basil, 2 teaspoon maple syrup
To serve, place beans on the plate, add a spoonful of sauce then place cutlets on top, then add more sauce.
For kids, you can cut the meat away from the bone if it is easier for them, although little ones often like to hold in their hands.
For adults, season well with salt and pepper.
Serve with crusty bread.
½ baguette, Salt and pepper