Lamb Cutlets with Tapenade

From Cookipedia

Such an easy, yet impressive looking recipe, it has to be another cookery cheat.

Get your butcher to do the French trimming.

Lamb Cutlets with Tapenade
Electus
Servings:Serves 6
Calories per serving:523
Ready in:35 minutes
Prep. time:10 minutes minutes
Cook time:25 minutes
Difficulty:Easy
Recipe author:Chef
First published:4th April 2013

Best recipe review

Lovely looking cutlets

4.2/5

Nearly as nice as Bramblebee Farm's lamb!

Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 200° C (400° F - gas 6)

Method

  1. Grind the pistachio nuts to a rough powder in a food processor with a metal blade. Pour the ground nuts into a shallow plate.
  2. Place lamb cutlets in a large bowl, drizzle over oil and add some sea salt and freshly ground black pepper. Add tapenade and mix well with your hands. Roll the cutlets in the ground pistachio nuts to coat well. Transfer to a roasting tray.
  3. Put in the oven and cook for about 10 minutes, then turn cutlets over and cook for a further 10 minutes (the timing depends on thickness of cutlets and how well you like them cooked-cook for less or longer accordingly).
  4. Arrange on a serving plate and garnish with redcurrants, if you wish.

(Prima)

This recipe originated from the recipe section of Belazu.com

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Belazu products used in this recipe

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