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How to make Costolette d’agnello

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 12 lamb cutlets, French trimmed
  • 1 tablespoon olive oil
  • 1 red onion, halved, thinly sliced
  • 400g can diced tomatoes
  • 250g Ausfresh Tuscan Antipasto mix, drained (see note)
  • Fresh continental parsley leaves, to serve

Method

  • Step 1 Use the flat side of a meat mallet to gently pound lamb until 1cm thick.
  • Step 2 Heat oil in a frying pan over high heat. Cook half the lamb for 2-3 minutes each side for medium rare or until cooked to your liking. Transfer to a plate. Repeat with remaining lamb.
  • Step 3 Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the tomato and antipasto mix and cook, stirring occasionally, for 3 minutes or until heated through. Return lamb to pan and cook for 2 minutes or until heated through. Sprinkle with parsley to serve.