Parmesan & tapenade-crusted lamb cutlets with crushed potatoes & peas

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olive magazine

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1. Simmer the potatoes for about 18 minutes until cooked. Add the petit pois and cook for a further 2 minutes.
2. Cook the lamb under a hot grill for 4 minutes. Remove from the heat and turn over. Spread the uncooked side with a little tapenade, top with the Parmesan and return to the grill for a further 6 minutes until bubbling.
3. Drain the cooked potatoes and peas, add the butter, season with salt and pepper and roughly crush with a wooden spoon or masher. Stir in the mint and serve with the lamb cutlets.

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• gemma_hill

  23 January 2008

  gemma_hill rated and commented on this recipe

  

  Excellent - it was really easy and tasted amazing. I must do!!!

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• Simple Din

  15 March 2008

  Simple Din rated and commented on this recipe

  

  Simple, fantastic, Gastro!

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• Lucyf

  27 March 2008

  Lucyf rated and commented on this recipe

  

  I used red pepper pesto instead of tapenade, which was also really nice

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Ingredients

• 300g new potatoes
• 150g frozen petits pois
• 6 lamb cutlets (or 4 chops)
• black olive tapenade , for spreading
• parmesan , grated to make 4-6 tbsp
• 50g butter
• bunch mint , chopped

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Serves 2

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Ingredients

• 300g new potatoes
• 150g frozen petits pois
• 6 lamb cutlets (or 4 chops)
• black olive tapenade , for spreading
• parmesan , grated to make 4-6 tbsp
• 50g butter
• bunch mint , chopped

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