Lamb Cutlets With Tapenade
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.
Steps
Combine oil , rosemary , garlic and pepper and brush over cutlets.
Allow them to marinate whilst you make the tapenade.
Tapenade: place all the ingredients-except the oil- in the bowl of a food processor.
Whilst processing , add the oil in a steady stream.
The ingredients should be thoroughly combined , but aim for a rough texture rather than a smooth paste.
Set aside and preheat your broiler of grill.
Cook the cutlets until done to your liking.
Top each with a spoonful of tapenade.
Serve with a crisp green salad and jacket-baked potatoes.
Ingredients
lamb cutlets, olive oil, rosemary sprig, garlic, fresh ground black pepper, black olives, sun-dried tomato, flat-leaf italian parsley, sugar