Ingredients for Lamb Cutlets With Tapenade
- 4 baby lamb cutlets
- Olive Oil
- Rosemary Sprig
- 1 minced garlic clove (plus 1 clove for tapenade)
- Fresh Ground Black Pepper
- Black Olives
- Sun Dried Tomato
- Flat Leaf Italian Parsley
- Sugar
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How to Make Lamb Cutlets With Tapenade
- Preheat your broiler or grill to high heat.
- 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.
- Let the cutlets marinate for at least 15 minutes while you prepare the tapenade.
- **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.
- 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.
- Place the marinated lamb cutlets on a broiler pan or grill grate.
- 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).
- Top each cooked lamb cutlet with a generous spoonful of tapenade.
- 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
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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
