Servings: 4

Lamb Cutlets with Spinach & Artichokes Recipe Ingredients: 1/2 tsp Black Pepper, freshly ground 1 Onion, finely chopped Salt Pepper 1 tbsp Olive Oil 16 Lamb Cutlets 2 Garlic Cloves, finely chopped Zest & Juice of 1 Lemon 130g bag Baby Spinach Leaves 1/2 cup Chicken Stock 3 tbsp Mint Leaves, sliced 340g can Artichokes Hearts, drained & quartered Steamed Rice to serve

Directions:
Put lamb cutlets, garlic, 1/2 tsp pepper and 2 tsp oil into a bowl and mix well.

Leave to marinate 30 minutes then BBQ or pan fry without adding extra oil, over heat until just cooked through.
Remove from heat and rest in a warm place.

Heat the remaining oil in a frying pan and add onion, artichoke hearts and lemon zest, Fry gently until browned.

Add the spinach, chicken stock and any juices from the cutlets. Mix well and stirfry until the spinach is wilted.

Add the mint, and lemon juice, taste, season with salt and pepper and mix well.


Serve the cutlets on the spinach mixture with rice on the side and mint leaves and lemon wedges.