Mediterranean Lamb Cutlets

Serves: 4
·         Preparation time: 15 minutes
·         Cooking time: 20 minutes
12 lamb cutlets extra trim
2 tbsp olive oil
1 red onion, peeled and diced into large pieces
2 red capsicums, cut into 4 cheeks then halved
400 g pumpkin, skin left on, cut into 3cm pieces
6 black kalamata olives
¼ cup white wine
¾ cup chicken stock
parsley leaves
couscous to serve, if desired
Mediterranean lamb cutlets


Brush each cutlet lightly with oil. Season with salt and pepper. Set aside to use later.
Heat oil in a large frypan with a fitted lid, add the onion, capsicum and pumpkin. Cook on a high heat uncovered for a few minutes to brown the vegetables. Add the olives, wine and stock. Bring to the boil, reduce the heat to low and place the lid on. Cook for 10 minutes or until pumpkin is tender.
Preheat the pan to moderately hot before adding the cutlets. Keep the heat at moderately high. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. To serve, place the vegetables and cutlets on plates, spoon some of the sauce over the vegetables and scatter with fresh parsley.
Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.
Best lamb cuts for pan-frying; loin chops, cutlets, lamb steaks (round or topside).
*This recipe has been supplied in cooperation with