Roman-Style Lamb Cutlets
Photography Vanessa Wu.
Serves: 4
INGREDIENTS
12 lamb cutlets
6 slices streaky bacon
12 sage leaves
2 tablespoons olive oil
small knob of butter
sea salt and freshly ground pepper
To finish
½ cup white wine
½ cup chicken stock
small knob of butter
1 tablespoon finely chopped flat-leaf parsley
METHOD
Place the cutlets between two pieces of plastic wrap and gently pound to ½ cm thick. Season both sides of the lamb. Stretch each piece of bacon by holding one end and running the blunt side of a kitchen knife along the length. Cut in half. Fold the bacon around the lamb and place a sage leaf on top, securing with a toothpick.
Heat the olive oil and butter in a sauté pan and cook the lamb, sage side down, for 2 minutes. Turn over and cook the other side. Thinly pounded meat will cook fast. Transfer to a platter and cover loosely to keep warm. Add the white wine and stock to the pan, scraping up any sticky brown bits on the bottom. Boil until reduced by half then whisk in the butter. Season and stir through the chopped parsley.
To serve: Place the lamb on serving plates and spoon over the sauce. Serve withFlat Bean and Raw Zucchini Salad with Mint Dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Pork Cutlets with Almond Picada]()
RecipePork Cutlets with Almond Picada
Article by Claire Aldous![Lamb Cutlets with Sicilian Salsa, Broccolini and Borlotti Beans]()
RecipeLamb Cutlets with Sicilian Salsa, Broccolini and Borlotti Beans
Article by Claire Aldous![Panfried Lamb Cutlets with Lemon and Basil Salsa]()
RecipePanfried Lamb Cutlets with Lemon and Basil Salsa
Article by Claire Aldous![Lemon and Oregano Crumbed Lamb Cutlets]()
RecipeLemon and Oregano Crumbed Lamb Cutlets
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.