Lamb cutlets served in true gastro style, a weekend winner
- 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
- Simmer the potatoes for about 18 minutes until cooked. Add the petit pois and cook for a further 2 minutes.
- 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.
- 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.
0Awesome Comments!