Fragrant Lamb Cutlets

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 8 thin lamb cutlets, trimmed of any fat
• 1 garlic clove, finely chopped
• 1 large rosemary sprig
• 60 ml/4 tbsp water
• Salt and freshly ground black pepper
• Small rosemary sprigs, to garnish

To serve:

• Tomatoes Potatoes
• Crisp lettuce dressed with lemon juice and black pepper

Melt the low-fat spread in a large frying pan (skillet). Fry (sauté) the cutlets on both sides to brown. Remove from the pan. Spoon of any fat, leaving any juices. Add the remaining ingredients, cover with foil or a lid or cook gently for 10 minutes until the lamb is really tender. Transfer to warmed serving plates, discarding the large rosemary sprig. Taste and re-season the juices if necessary. Pour over. Garnish with small rosemary sprigs and serve with tomato Potatoes and crisp lettuce.