Italian-style lamb cutlets
Not only are these Italian-style lamb cutlets served with mediterranean vegetables packed full of vitamins, they are a one pot dish. Win, win.
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Ingredients
- 2 potatoes (600g), unpeeled
- 2 tablespoons olive oil
- 1 fresh bay leaf
- 1 red onion (170g), cut into 8 wedges
- 12 french-trimmed lamb cutlets (600g)
- 285 grams (9 ounces) bottled roasted red capsicums (bell peppers) in oil, drained
- 1/3 cup (50g) drained sun-dried tomatoes in oil
- 1/2 cup (90g) pitted green olives
- 2 tablespoons fresh oregano leaves
- 1/4 cup (60ml) beef stock
- 1 lemon (140g)
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