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Tapenade crunchy lamb cutlets

  • 0:30 Cook
  • 4 Servings


  • 12 Coles lamb cutlets, french trimmed
  • 2 tablespoon plain flour
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1/4 cup parmesan, finely grated
  • 2 tablespoon rice bran oil
  • 350g packet tomato medley, halved
  • 2 tomatoes, cut into wedges
  • 1/2 x 220g ctn bocconcini, drained, torn
  • 1/3 cup basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Lemon halves, to serve
  • 2/3 cup pitted kalamata olives, well drained
  • 2 anchovies
  • 1 clove garlic
  • 2 teaspoon capers, rinsed
  • 1 tablespoon extra virgin olive oil


  • 1
    To make the tapenade, process the olives, anchovies, garlic and capers in a food processor until finely chopped. With the motor running, add the oil and process until smooth. Season with pepper. (See Tip)
  • 2
    Lay the lamb cutlets on a clean work surface. Spread 2 tablespoons of tapenade evenly over the meat. Place flour on a plate and season with pepper. Whisk the egg and 2 teaspoons of water in a shallow dish. Combine breadcrumbs and parmesan on a separate plate. Coat the lamb meat in the flour mixture and shake off excess. Dip in egg mixture, then press into the breadcrumb mixture to coat.
  • 3
    Heat half the rice bran oil in a large non-stick frying pan over medium-high heat. Reduce heat to medium. Cook half the lamb cutlets for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate lined with paper towel. Repeat with remaining oil and lamb cutlets.
  • 4
    Meanwhile, arrange the tomato, bocconcini and basil on a large plate. Season. Drizzle with the extra virgin olive oil and vinegar.
  • 5
    Serve cutlets with salad and lemon halves.

Source: taste.com.au


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