Forktionary

Lamb Cutlets With Tapenade Recipe

Savor the exquisite flavors of perfectly grilled lamb cutlets, topped with a vibrant, homemade tapenade! This recipe is a crowd-pleaser, perfect for a romantic dinner or a sophisticated gathering. The versatile tapenade also makes a fantastic appetizer spread or canape topping – make extra and enjoy it throughout the week! This recipe features tender baby lamb cutlets, creating a delightful balance of flavors and textures.

Prep Time 20 mins
Cook Time 28 mins
Calories 209.9 kcal
Protein 2g
Rating 2.5 (2 Reviews)
Lamb Cutlets With Tapenade 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lamb Cutlets With Tapenade

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lamb Cutlets With Tapenade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lamb Cutlets With Tapenade

  1. Preheat your broiler or grill to high heat.
  2. In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1 minced garlic clove, and freshly cracked black pepper to taste. Brush this mixture evenly over both sides of the lamb cutlets.
  3. Let the cutlets marinate for at least 15 minutes while you prepare the tapenade.
  4. **Tapenade:** Combine 1/2 cup pitted Kalamata olives, 2 tablespoons capers, 1/4 cup packed basil leaves, 2 tablespoons chopped sun-dried tomatoes, 1 clove garlic, and 1/4 teaspoon red pepper flakes in a food processor.
  5. With the food processor running, slowly drizzle in 1/4 cup olive oil until a coarse paste forms. Do not over-process; you want a slightly chunky texture.
  6. Place the marinated lamb cutlets on a broiler pan or grill grate.
  7. Cook the cutlets for 3-4 minutes per side for medium-rare, or longer depending on your preference and thickness of the cutlets. Use a meat thermometer to ensure they reach your desired internal temperature (135-145°F for medium-rare).
  8. Top each cooked lamb cutlet with a generous spoonful of tapenade.
  9. Serve immediately with a crisp green salad and jacket-baked potatoes for a complete and satisfying meal.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

7g

Fat

14g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Sauces Appetizers Main Dish Condiments Etc Lamb Sheep Vegetables Australian Oven European Dinner Party Fall Finger Food Holiday Event Picnic Romantic Spring Summer Broil Food Processor Blender Dietary Seasonal Wedding Meat Taste Mood To Go Equipment Small Appliance Presentation