Italian Meat - Lamb Recipes - Lamb Cutlets and Capers (Costolette di Agniello e Capperi) Recipe

Ingredients

• 4 lamb cutlets

• Oil for greasing

• 1 shallot, finely chopped

• 450 g/1 lb tomatoes, skinned and chopped

• Salt and freshly ground black pepper

• 15 g/1 tbsp unsalted (sweet) butter

• 15 g/1 tbsp plain (all-purpose) flour

• 15 ml/1 tbsp chopped fresh parsley

• 10 ml/2 tsp tomato puree (paste)

• 15 ml/1 tbsp capers, chopped

---

Method:

1. Arrange the cutlets in a greased ovenproof dish. Scatter over the chopped shallot and add the chopped tomatoes.

2. Season with salt and pepper and dot with the butter. Cover and bake in a preheated oven at 190°C/375°F/gas mark 5 for 35 minutes.

3. Transfer to a warmed serving dish and keep hot. Spoon the cooking liquid into a saucepan and blend in the flour, parsley and tomato puree.

4. Bring to the boil, lower the heat and simmer for 2 minutes. Stir in the chopped capers and pour the sauce over the cutlets.