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Lamb Cutlets with Black Currant Pistachio Tapenade

Method

1. Using a food processor, blend olives, pistachios, capers, garlic, oregano and parsley together until just blended, leaving some chunky bits for texture.

2. Add zest of lemon, cracked pepper and salt, and slowly drizzle olive oil in with processor on low speed until a paste forms. Do not over blend. Set aside for later use.

3. In a frypan, heat olive oil until pan is hot. Add the lamb cutlets and cook for 2 minutes only on each side.

4. Take cutlets out of frypan and pour a tablespoon of the tapenade on top of each cutlet. Sprinkle a few black currants over the tapenade. Place on an oven
tray lined with aluminium foil.

5. Preheat oven at 205°C and pop the tray inside to cook for a further 5 minutes or 6-7 minutes for medium rare.

6. Place cutlets onto a serving tray and rest for 5 minutes before serving with mashed potato and peas (smashed together), green beans and fresh figs.

Note: Cut the meat and fat off the bone to ‘French’ your cutlets – ask your butcher to do this for you or use a small, sharp knife and simply scrape the fat and meat off the bone portion where you would normally hold the cutlet.

Fresh cherries or frozen blueberries can be used if black currants are out of season.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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