Crumbed Cutlets Very Juicy

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We love these little cutlets. They are almost finger food, with only a mouthful or two on each bone. Cooking time includes sauce.

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Steps

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Mix the yogurt , garlic lemon juice and salt and pepper together.

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Coat each cutlet in this mix , then dip in the breadcrumbs , patting on firmly.

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Pre-heat your oven to 190c.

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Set aside in the fridge whilst you prepare the sauce ,.

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Heat the tablespoon of oil in a heavy-based pan , add the onion and garlic and cook until softened-about 5 minutes.

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Add the tomatoes , dried herbs and wine and cook gently until cooked down and thickened.

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If it gets too thick , add more wine.

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Season with salt and plenty of pepper and the chopped mint.

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Keep warm whilst you cook the cutlets.

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Sray both sides of the cutlets with oil , lay on a baking sheet and cook in the oven for 20 minutes-or until cooked to your liking.

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Serve with the fresh tomato sauce.

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Ingredients

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yogurt, garlic, lemon juice, salt and pepper, lamb cutlets, dried breadcrumbs, cooking spray, oil, onion, tomatoes, dried herbs, white wine, dried basil, salt & freshly ground black pepper, of fresh mint