Entrees > Lamb Cutlets in Onion Gravy >
Lamb Cutlets in Onion Gravy
4 lamb chops (5 oz. each), fat trimmed off
2 cloves garlic, minced
1 tsp. rosemary
3 TBS parsley, dried or fresh chopped fine
2 TBS olive oil
1/2 tsp. mint
1 can (15 oz.) onion gravy
Salt & black pepper to taste
In a large skillet, heat olive oil and garlic over medium-low heat. Season the lamb chops with rosemary, salt and black pepper. Add to skillet. Cook until both sides of lamb chops are browned. Add gravy, parsley and mint. Lower heat and simmer covered for forty minutes to one hour, or until meat is no longer pink. Suggestion: Serve with mint jelly and boiled new potatoes.
Recipe featured in the Larkin Community Cookbook.
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