lamb cutlets with vermouth braised shallots, lentils and gremolata

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Lamb cutlets with vermouth-braised shallots, lentils and gremolata

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

A sophisticated bistro-style dish ready in 30 mins? Yes please. The herbaceous notes of vermouth lighten a lentil broth, adding rustic charm to delicate lamb cutlets.

Ingredients

2 tsp olive oil

6 banana shallots, halved lengthways

120ml dry vermouth

250ml chicken or vegetable stock

8 British lamb cutlets or chops

2 x 400g tins lentils (we like beluga), drained

Small bunch parsley

1 garlic clove

1 large lemon

Directions

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Ingredients

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