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Yum! Lamb Cutlets

Serves 1

  • 2 teasp. Massel Salt Reduced Chicken Style Stock Powder
  • 2 teasp. Massel Traditional Gravy
  • 2 Lamb cutlets
  • 1 Spanish onion, sliced
  • 1 tbsp olive oil
  • 1 tbsp honey
  • Juice of 1 lemon
  • 50gr baby spinach.
  1. In a bowl, big enough to contain the cutlets, mix the honey, the lemon juice and 1 teasp of the stock powder. Place the lamb cutlets in this marinade for at least 10 minutes but no more than 2 hours.
  2. Heat oil in frypan.
  3. Spread the Traditional Gravy powder on a dish. Drain marinade off the cutlets and coat with the gravy.
  4. On medium-high heat place cutlets in hot oil and sauté for 1 minute.
  5. Turn the cutlets over and add the slices of onion. Sprinkle with ½ teasp of the stock powder.
  6. Sauté the onion while the cutlets are browning on the other side.
  7. Remove cutlets and onion to serving dish
  8. Return frypan to heat, add the spinach and the rest of the stock powder.
  9. Stir spinach until they wilt
  10. Remove to the dish where the cutlets are waiting. Put cutlets on top of the spinach and top with the onion.

Serve with a generous sprinkle of freshly ground black pepper.

Massel products used in this recipe:
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