While this English recipe calls these lamb cutlets, the picture with the recipe appears to be lamb riblets, just a bite or two per bone.

JUICY CRUMBED CUTLETS

1/4 cup yogurt
1 clove garlic, crushed
1 teaspoon lemon juice
salt and freshly ground black pepper (to taste)
12 lamb cutlets
1 cup dried breadcrumbs
cooking spray
FOR THE SAUCE:
1 tablespoon oil
1 onion, finely chopped
1 clove garlic, crushed
4 tomatoes, peeled and finely diced
1/2 teaspoon dried herbs
1/4 cup white wine
1/2 teaspoon dried basil
1 tablespoon chopped fresh mint

TO PREPARE THE CUTLETS:
Mix the yogurt, garlic lemon juice and salt and pepper together. Coat each cutlet in this mix, then dip in the breadcrumbs, patting on firmly. Set aside in the fridge while you prepare the sauce.

TO MAKE THE SAUCE:
Heat the tablespoon of oil in a heavy-based pan, add the onion and garlic and cook until softened-about 5 minutes.

Add the tomatoes, dried herbs and wine and cook gently until cooked down and thickened. If it gets too thick, add more wine. Season with salt and plenty of pepper and the chopped mint; keep warm while you cook the cutlets.

TO COOK THE CUTLETS:
Preheat oven to 375 degrees F.

Spray both sides of the cutlets with oil, lay on a baking sheet and cook in the oven for 20 minutes-or until cooked to your liking.

Serve with the fresh tomato sauce.

Servings: 3-6