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

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

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

    Method

    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.