Lamb Cutlet with Vegetable

Name: Lamb Cutlet with Vegetable
Yield: 4
Ingredients: 2 cups of beef broth (or 1 tablet dissolved in the same amount of water); 1/4 cup of chopped parsley; 4 tablespoons of olive oil; 2 tablespoons of pine nuts; 2 tablespoons of lemon juice; 1 tablespoon of cinnamon; 1 kg of lamb cutlet; 2 cloves of garlic, mashed; 2 sprigs of rosemary; 1 medium onion, chopped; Salt, black pepper, and to taste

1
2 cups of beef broth (or 1 tablet dissolved in the same amount of water)
2
1/4 cup of chopped parsley
3
4 tablespoons of olive oil
4
2 tablespoons of pine nuts
5
2 tablespoons of lemon juice
6
1 tablespoon of cinnamon
7
1 kg of lamb cutlet
8
2 cloves of garlic, mashed
9
2 sprigs of rosemary
10
1 medium onion, chopped
11
Salt, black pepper, and to taste

Ingredients

1
2 cups of beef broth (or 1 tablet dissolved in the same amount of water)
2
1/4 cup of chopped parsley
3
4 tablespoons of olive oil
4
2 tablespoons of pine nuts
5
2 tablespoons of lemon juice
6
1 tablespoon of cinnamon
7
1 kg of lamb cutlet
8
2 cloves of garlic, mashed
9
2 sprigs of rosemary
10
1 medium onion, chopped
11
Salt, black pepper, and to taste

Directions

1
1
2
The night before, season the lamb cutlet with garlic, lemon juice, salt, and pepper
3
Cover and refrigerate
4
2
5
Sauté the onion in olive oil for 5 minutes
6
Add cinnamon, rosemary, and lamb, and simmer at high heat for 20 minutes or until browned
7
Add beef broth and adjust seasoning to taste, then simmer at low heat for 35 minutes or until the meat is tender
8
Remove from heat and add pine nuts and parsley.