Recipe for Roman Lamb Cutlets 
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Yield:
1
Ingredients:
Amount Ingredient
50 gm entils soaked and drained
25 gm rice
4 x lamb cutlets (150g each)
1 x salt pepper dried thyme
20 gm butter
4 x tomatoes seeded and sliced
150 ml stock
Instructions:
Instructions: Cook the lentils in boiling salted water for 35 minutes.

In another pan cook the rice in boiling salted water for 20 minutes.

Season the cutlets with salt pepper and thyme.

Melt the butter in a frying pan and fry the cutlets for 4 minutes on each side.

Drain and put aside.

Drain the lentils and rice.

Grease an ovenproof dish.

Arrange the rice sliced tomatoes and lentils in layers.

Pour the stock over them and lay the cutlets on top.

Cover and bake at 200 degrees C/400 degrees F/gas 6 for 25 minutes.

Sprinkle with grated cheese and serve.

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