Lamb Cutlets with Tapenade |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Another lamb dish that we have really enjoyed. I also like to use this same tapenade on canapes, and so I make extra as it keeps well in the fridge. We also enjoy baby lamb cutlets as part of an antipasto platter. Ingredients:
12 -18 lamb cutlets |
1 tablespoon olive oil |
fresh rosemary sprig |
1 clove garlic, crushed |
fresh ground black pepper |
1/2 cup black olives, stoned |
1/2 cup sun-dried tomato, drained |
1 clove garlic, crushed |
1/2 cup flat-leaf italian parsley |
1 pinch sugar |
1/2 cup olive oil |
Directions:
1. Combine oil, rosemary, garlic and pepper and brush over cutlets.
2. Allow them to marinate whilst you make the tapenade.
3. TAPENADE: Place all the ingredients-except the oil- in the bowl of a food processor.
4. Whilst processing, add the oil in a steady stream.
5. The ingredients should be thoroughly combined, but aim for a rough texture rather than a smooth paste.
6. Set aside and preheat your broiler of grill.
7. Cook the cutlets until done to your liking.
8. Top each with a spoonful of tapenade.
9. Serve with a crisp green salad and jacket-baked potatoes.
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