Quick Lamb Cutlets With Tangy Pan Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs lamb roast or 2 lbs lamb chops
• 1/2 cup lemon juice
• 1/4 cup canola oil
• 2 tablespoons salt
• pepper
• 1/2 cup ketchup
• 1/4 cup brown sugar or 1/4 cup sugar substitute, equivalent
• 1/8 cup dehydrated chives
• 3 tablespoons apple cider vinegar
• 1 tablespoon spicy brown mustard
• salt and pepper
• 5 leaves fresh basil

Recipe

• 1 cut lamb roast into 1/2" rounds.
• 2 pour the marinade ingredients into a medium size bowl and mix thoroughly.
• 3 tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
• 4 place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
• 5 heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
• 6 place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*f. (start with the cutlets that were in the marinade the longest.) remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
• 7 when all the cutlets are done, add the dry chives. fry for about 30 seconds. the lamb should have left a good bit of juice behind. add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
• 8 add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
• 9 spoon the sauce over a few cutlets and enjoy :-).