Italian Meat - Lamb Recipes - Spinach Lamb Cutlets (Costolette di Agnello con Spinaci) Recipe

Ingredients

• 25 g/2 tbsp unsalted (sweet) butter

• 900 g/2 lb lamb cutlets

• Salt and freshly ground black pepper

• 60 ml/4 tbsp red wine

• 30 ml/2 tbsp tomato puree (paste)

• 225 g/8oz spinach

• 4 tomatoes, halved

• Salt and freshly ground black pepper

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Method:

1. Heat the butter in a frying pan (skillet). Rub the cutlets with salt and pepper and add to the pan.

2. Brown them on both sides. Pour over the wine and simmer for 15 minutes until the wine has almost evaporated.

3. Stir in the tomato puree. Wash the spinach and place in a saucepan with 15 ml/1 tbsp water.

4. Cook for 10 minutes until the spinach has softened. Drain well. Grill (broil) the tomatoes.

5. Place the spinach in a heated serving dish and top with the cutlets. Top with the grilled tomatoes.