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If you love this dish and want to try variations - we suggest using chicken tenderloins in place of the cutlets.
Place this wonderful dish on a small bed of parmesan mash for the perfect family celebration!
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
12 Lâmb cutlets, trimmed
3 tbsp olive or vegetable oil
1 red onion, peeled and diced into large pieces
2 red capsicums, cut into 4 cheeks then halved
400g pumpkin, skin left on, cut into 3cm pieces
6 black kalamata olives
50ml white wine
150ml chicken stock
Fresh parsley leaves to garnish
Couscous to serve, if desired
Method
Hear 2 tbsp oil in a large frying pan with a fitted lid, add the onion, capsicum and pumpkin. Cook on a high heat uncovered for a few minutes to brown the vegetables. Add the olives, wine and stock.
Bring to the boil, reduce the heat to low and place the lid on. Cook for 10 minutes or until pumpkin is tender.
Heat the remaining oil in a pan and cook the Lâmb cutlets for 3-5 minutes each side depending on thickness. Rest covered with foil while the vegetables cook.
Serves 4
Parmesman mash: Boil (or microwave using steaming method) 750g potatoes until tender. Add125ml milk, 25g butter and 1/2 cup grated parmesan cheese and mash well. Season to taste.
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