Lamb cutlets

Yield: 4 Servings

Measure Ingredient
4 Lamb cutlets
¾ pounds Tomatoes
2 Onions
1 Clove Garlic
½ cup Dry white wine
2 ounces Butter

Method: 1. Skin the tomatoes and slice the onions and simmer in butter with garlic.

2. Add the white wine when the tomatoes and onions are almost cooked and cook for a further ten minutes. 3. Place the cutlets in a buttered casserole and pour the mixture over them.

4. Cover and cook for 90 minutes at 350 degrees. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93

From Gemini's MASSIVE MealMaster collection at

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