Description
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
- Lamb Cutlets
- Olive Oil
- Rosemary Sprig
- Garlic
- Fresh Ground Black Pepper
- Black Olives
- Sun-dried Tomato
- Flat-leaf Italian Parsley
- Sugar
Instructions
- 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