Ingredients

• 1 large onion, sliced
• 8 lamb cutlets, each about 75g/4oz
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 green pepper, seeded and thickly sliced
• 1 yellow pepper, seeded and thickly sliced
• 400g can chopped tomatoes
• 2 tbsp tomato purée
•   seasoning
• 25g/1oz Parmesan, finely grated
• 25g/1oz low fat spread
• 175g/6oz fresh breadcrumbs, from a herb loaf or white bread

Method

1. Preheat oven to 200C/400F/Gas 6. Season the lamb cutlets and grill for 10 minutes, turning once, until lightly browned.
2. Heat the oil and fry the onion, garlic and peppers for 5 minutes until softened. Stir in tomatoes and tomato purée and simmer for 5 minutes, stirring occasionally. Season to taste.
3. Arrange lamb in an ovenproof dish. Pour tomato sauce over the top. Rub Parmesan and low fat spread into the breadcrumbs and sprinkle over the lamb. Bake for 20-25 minutes until golden brown.