Lamb Cutlets With Vegetable Pilaf

Save yourself some washing up with this one pot pilaf.

The ingredient of Lamb Cutlets With Vegetable Pilaf

• 1 3 cup olive oil
• 2 garlic cloves crushed
• 1 tablespoon thyme leaves
• 12 lamb cutlets trimmed
• 1 large brown onion finely chopped
• 1 red capsicum deseeded chopped
• 1 1 2 cups basmati rice rinsed
• 2 1 2 cups massel vegetable liquid stock
• 1 bunch asparagus cut into 3cm pieces
• 200g sugar snap peas trimmed

The Instruction of lamb cutlets with vegetable pilaf

• combine 2 tablespoons oil garlic and thyme in a shallow ceramic dish add lamb and turn to coat cover and refrigerate for 30 minutes
• preheat oven to 180u00b0c heat remaining oil in a large heavy based saucepan over medium heat add onion and capsicum cook uncovered stirring occasionally for 5 to 6 minutes or until onion is soft increase heat to high and add rice cook stirring for 1 minute or until rice is coated in onion mixture
• stir stock into pan pour rice mixture into a 6cm deep 18cm x 28cm base ovenproof dish cover and bake for 12 minutes stir in asparagus and sugar snap peas
• season lamb with salt and pepper place on top of rice spoon over marinade cover dish and return to oven bake for 10 minutes for medium lamb or until cooked to your liking serve

Nutritions of Lamb Cutlets With Vegetable Pilaf

calories: 710 308 calories
calories: 29 6 grams fat
calories: 8 2 grams saturated fat
calories: 70 7 grams carbohydrates
calories: n a
calories: n a
calories: 37 3 grams protein
calories: 90 milligrams cholesterol
calories: 751 milligrams sodium
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