Seared lamb pizzaiola
- May 2014
- Serves 4
- Hands-on time 35 min.
Pizzaiola is an Italian recipe and involves cooking meat with tomatoes and olive oil long enough to tenderize the meat. This is our quick version.
- 33.1g (12.5g saturated)
- 4.8g (4.5g sugars)
Buy similar size lamb neck fillets so they cook evenly. Neck can sometimes be chewy, so if you’d prefer a more tender cut, use boneless loin fillets.
To skin tomatoes, put in boiled water for 30 seconds, then plunge into cold water. Peel by hand.
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