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Meat RecipesLamb Recipes pg 2 >  Lamb Cutlets w/Garlic Spinach



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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


• 2 garlic cloves, crushed
• 1 tsp. ground coriander
• juice of 1/2 lemon
• 1 tbsp. olive oil
• 8 lamb cutlets
• salt and freshly ground black pepper
• 4 x 1/2 cup fresh 100% vegetable juice, to serve

• 2 tbsp. olive oil
• 2 tbsp. pine nuts
• 2 garlic cloves, crushed
• 2 cups peeled and chopped tomatoes
• 4 tbsp. golden raisins
• 4 cups spinach,tough stalks discarded

Whisk together the garlic, coriander, lemon juice, and oil and season well with salt and pepper. Pour the mixture over the cutlets, cover, and let marinate in the refrigerator at least 1 hour.

To make the garlic spinach, heat the oil in a skillet and fry the pine nuts 3 to 4 minutes until golden, stirring frequently. Add the garlic and fry 1 minute, then add the tomatoes and golden raisins and cook gently about 5 minutes. Toss in the spinach and cook about 2 minutes until it wilts. Season to taste with salt and pepper.

Meanwhile, heat the broiler and cook the cutlets 3 to 4 minutes on each side until cooked to your liking, then serve on a bed of spinach with glasses of vegetable juice.


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