Pan-Fried Mediterranean Lamb

Pan-Fried Mediterranean Lamb

Lamb is my absolute favourite meat and this recipe is simple delicious.

The pan-fried mediterranean lamb is a delicious low fat dinner recipe that combines the goodness of Mediterranean diet and the relative low fat content. The combination of tomatoes, cupsicums (bell peppers), onions, and basil, give the tender lamb cutlets a distinct Mediterranean flavour. The beauty of this dish is that it's simple to prepare, and delicious to eat.

Have it with a nice salad, and you'll have a nice low carbs, low fat, and low cholesterol meal.

What else could you ask for?

Ok... you could ask for other things to fill you up, because - let me tell you - these things are delicious, but not filling.

But you can easily add a coup of steamed rice, and that'll give you the carbohydrates and energy your body craves (if you're not on a low carbs diet).


8 lean lamb cutlets

1 medium onion, thinly sliced

2 red capsicums (peppers, seeded and sliced)

425 g can of tomatoes (approx. 14 oz)

1 tsp crushed garlic

3 Tbsp chopped basil leaves

2 Tbsp black olives (chopped)

Salt and black pepper

Nutritional Information:

Serves 4

Fat: 10 g

Cal: 224

KJ: 939

WW: 4.5 Points

This is what you do:

First, look for any excess fat in the lamb cutlets, and cut it off.

Spray a nonstick frying pan with cannola oil (a quick spray)

Fry the cutlets till golden.

Slice the onion and add it to the frying pan. Add the peppers too and stir for 2 minutes, then add the garlic, plum, tomatoes and basil.

The cover the pan and simmer till the lamb goes tender, which will take you about 20 minutes or so.

Add the olives, salt and pepper.

Your Pan-Fried Mediterranean Lam is ready to go with your favorite pasta.

Source: I found this Pan Fried Mediterranean Lamb in The Ultimate Low Fat Low Cholesterol Cookbook, by Christine Frances

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