Sufra Dayma:

Lamb Cutlets in Italian Sauce

By Moushira Abdel-Malek

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Ingredients:

8 small lamb cutlets

4 large potatoes (peeled and diced- 1-inch cubes)

2 tbsp. lemon juice

2 tbsp. dry sherry or red wine

2 tbsp. chopped parsley

1 tsp. crushed garlic

2 tbsp. oil

1/2 cup oil (extra)

60 gms. butter

1 tsp. dry basil

Salt + pepper

Method:

Place cutlets on a tray. Combine oil and crushed garlic in a small bowl. Spoon over cutlets. Let stand refrigerated for at least three hours. Heat extra oil in a large frying pan. Add potatoes. Fry until golden browned and cooked through, stirring occasionally. Drain on absorbent kitchen paper and keep warm. In another frying pan, add butter and cutlets. Fry gently until cooked through and golden browned. Remove from pan and keep warm. To remaining butter in pan, add lemon juice, sherry or wine, basil, salt, pepper and parsley. Bring to the boil stirring constantly. Remove pan from heat. Put cutlets on a serving plate, add potatoes aside and spoon sauce over cutlets. Serve with sautéed green beans.