Parmesan and tapenade-crusted lamb cutlets with crushed potatoes and peas
recipe
Parmesan and tapenade-crusted lamb cutlets with crushed potatoes and peas
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This is a versatile and substantial main course. Simply increase the quantities to match the number of your guests.
Ingredients
- 900g new potatoes
- 450g frozen petit pois
- 18 lamb cutlets (or 12 chops)
- Black olive tapenade for spreading
- 12-18 tbsp grated Parmesan
- 150g butter
- 1 large bunch mint, chopped
Serves:
6
Preparation:
30
Total Time:
30min
Directions
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- Simmer the potatoes for about minutes until cooked. Add the petit pois and cook for a further two minutes.
- Cook the lamb cutlets under a hot grill for four minutes. Remove from the heat and turn over.
- Spread a little tapenade over the uncooked sides of lamb, top with Parmesan and return to the grill for a further six minutes until bubbling.
- Drain the cooked potatoes and peas, then add the butter, season with salt and freshly ground pepper and roughly crush the mixture with a wooden spoon or masher. Stir through the mint and serve with the lamb cutlets.
Source: Good Homes magazine
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