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

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• gemma_allison

  23 January 2008

  gemma_allison 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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• pritv

  17 February 2009

  pritv rated and commented on this recipe

  

  What a superbly easy recipe - results are amazing. I could only find olive and sun dried tomato tapenade and it was fantastic - the lamb really held up against the strong flavours.

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• pimlico

  29 June 2009

  pimlico commented on this recipe

  Made it, ate it, loved it. THANKYOU!

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• pimlico

  29 June 2009

  pimlico rated this recipe

  

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• connie

  13 September 2009

  connie rated and commented on this recipe

  

  I wanted to use up may homemade tapenade and found this recipe. Very easy and the result was lovery. I have reduced the amount of butter to make it lighter though.

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• Antonia

  19 September 2010

  Antonia rated and commented on this recipe

  

  Incredible combination of tastes. Absolutely delicious:) I used old potatoes instead of new ones - in Sept it is impossible to find them. I wonder what the difference will be.

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• Nic

  14 February 2012

  Nic commented on this recipe

  Made this tonight for valentines meal it was absolutely delicious will make again for sure!!! recommend this for any occasion its easy tasty and looks the business !!!!

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

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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