Lamb Cutlets with Tapenade

Total Time
Prep 20 mins
Cook 8 mins

Another lamb dish that we have really enjoyed. I also like to use this same tapenade on canapes, and so I make extra as it keeps well in the fridge. We also enjoy baby lamb cutlets as part of an antipasto platter.


  1. Combine oil, rosemary, garlic and pepper and brush over cutlets.
  2. Allow them to marinate whilst you make the tapenade.
  3. TAPENADE: Place all the ingredients-except the oil- in the bowl of a food processor.
  4. Whilst processing, add the oil in a steady stream.
  5. The ingredients should be thoroughly combined, but aim for a rough texture rather than a smooth paste.
  6. Set aside and preheat your broiler of grill.
  7. Cook the cutlets until done to your liking.
  8. Top each with a spoonful of tapenade.
  9. Serve with a crisp green salad and jacket-baked potatoes.
Most Helpful

Well, I didn't get ratings from the rest of my family, but I didn't need to. I rate this a 5 star recipe for sure!!! I love black olives, garlic, parsley, and sun dried tomatoes, so how could I not like the tapenade?! Thanks for a yummy dinner!

Sharon123 November 26, 2002

Nice and easy tapenade . I used australian lamb rump istead and added some parmesan cheese to the tapenade before serving. Try grilling the lamb after it is topped with the paste, wonderfull.

Chef4oz May 01, 2005