Lamb Cutlets with Tapenade Recipe

Name: Lamb Cutlets with Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -18 lamb cutlets; 1 tablespoon olive oil; fresh rosemary sprig; 1 clove garlic, crushed; fresh ground black pepper; ½ cup black olives, stoned; ½ cup sun-dried tomato, drained; 1 clove garlic, crushed; ½ cup flat-leaf Italian parsley; 1 pinch sugar; ½ cup olive oil

Servings: persons

12 -18 lamb cutlets
1 tablespoon olive oil
fresh rosemary sprig
1 clove garlic, crushed
fresh ground black pepper
½ cup black olives, stoned
½ cup sun-dried tomato, drained
1 clove garlic, crushed
½ cup flat-leaf Italian parsley
1 pinch sugar
½ cup olive oil

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.

1296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 -18 lamb cutlets, 1 tablespoon olive oil, fresh rosemary sprig, 1 clove garlic, crushed, and more.

Yes, Lamb Cutlets with Tapenade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Cutlets with Tapenade

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