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Serves 1 2 lamb cutlets
1 Spanish onion, sliced
1 tbsp olive oil
1tbsp honey
2 teasp MASSEL Chicken Style Stock Powder
1/2 tbsp MASSEL Supreme Gravy Mix
Juice of 1 lemon
50 grams baby spinach
Black pepper
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In a large bowl place honey, lemon juice, 1 teasp of the stock powder and mix. Place lamb cutlets in the marinade for at least 10 minutes. (Do not marinade for more than 2 hours). Heat oil in frypan. Spread the Supreme Gravy powder onto a dish. Drain marinade off cutlets and coat each side with the gravy powder. Place cutlets in hot oil in the frying pan and sauté for 1 minute. Turn cutlets and add onion to pan. Sprinkle with 1/2 teasp of stock powder and sauté while cutlets are cooking. Remove the cutlets and onion to a serving dish. Add spinach and rest of stock powder to fry pan and stir until spinach has just wilted. Remove to dish. Top the spinach with cutlets and onion. Sprinkle with freshly ground black pepper and serve.
Gluten free, Lactose free
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