Lamb Cutlet with Parsley

Name: Lamb Cutlet with Parsley
Yield: 6
Ingredients: 2 cloves of garlic; 1 medium onion (100g), cut into pieces; 2 tablespoons of chopped parsley; 3 tablespoons of vinegar; 1 tablespoon of paprika; 1/4 cup of olive oil (60ml); 2 kg of lamb cutlet; 1/2 teaspoon of salt; 1/2 cup of water (120ml)

1
2 cloves of garlic
2
1 medium onion (100g), cut into pieces
3
2 tablespoons of chopped parsley
4
3 tablespoons of vinegar
5
1 tablespoon of paprika
6
1/4 cup of olive oil (60ml)
7
2 kg of lamb cutlet
8
1/2 teaspoon of salt
9
1/2 cup of water (120ml)

Ingredients

1
2 cloves of garlic
2
1 medium onion (100g), cut into pieces
3
2 tablespoons of chopped parsley
4
3 tablespoons of vinegar
5
1 tablespoon of paprika
6
1/4 cup of olive oil (60ml)
7
2 kg of lamb cutlet
8
1/2 teaspoon of salt
9
1/2 cup of water (120ml)

Directions

1
Preheat the oven to 250°C (very hot)
2
No processor, combine garlic, onion, parsley, vinegar, paprika, and olive oil, and blend until well mixed
3
Set aside
4
Season the lamb cutlet with salt
5
Place it in a large baking dish and brush with the reserved mixture of garlic and parsley
6
Bake in the preheated oven, turning halfway through, until the lamb is golden brown and tender (approximately 1 hour and 20 minutes)
7
Transfer to a serving plate and reserve
8
Heat the remaining water in the baking dish over medium heat, scraping the bottom occasionally with a wooden spoon to obtain a well-mixed sauce (approximately 2 minutes)
9
Place this sauce in a bowl
10
Carefully remove all fat that has formed on the surface using a spoon
11
Brush the reserved lamb cutlets with this sauce and serve immediately
12
652 calories per serving