5-6 lamb cutlets
1 leek – sliced
3 cloves garlic – diced
1 cup dry white wine
1 cup chicken stock
1 tablespoon capers
truss tomatoes
rosemary
Bay leaves
duck fat
- preheat oven to 200 degrees
- Brown cutlets on both sides and remove from pan
- Heat up oil and cook leeks and garlic until soft
- add in wine and chicken stock
- in an oven tray, assemble cutlets, cover with sauce, add in rosemary, bay leaf, capers and tomatoes. Brush the top of cutlets with duck fat
- Cook for 15 minutes in the oven
- Remove cutlets, drain the liquid to make a gravy
