Panfried spring lamb cutlets with tarragon salsa
Ingredients
- 1 slice of bread
- 1 tbsp of red wine vinegar
- 1 cup of tarragon leaves (stems removed)
- 1 clove garlic
- 1/4 cup of extra virgin olive oil
- salt and pepper
- 1/4 of a savoy cabbage
- 2 tbsp of red wine vinegar
- 3 tbsp of extra virgin olive oil
- 6-8 lamb cutlets per person.
Instructions
Panfried spring lamb cutlets with tarragon salsa serves 10 original recipe by goodfood.com.au.
Organization Tags
Tags easily organize your Recipe Library
Comments