Chargrilled lamb cutlets with basil tapenade
½ small, (125g)
Black olives, drained
1 cup(s), (160g)
Capers, rinsed, drained
Salted anchovies in oil, drained
1 clove(s), crushed
Lamb French cutlet(s) or rack(s), raw
1 x 3 second spray(s)
- Preheat oven to 180°c. Place the eggplant on a small baking tray and lightly spray with oil. Bake for 35 minutes or until tender.
- Scoop out the flesh with a spoon. Place the eggplant, olives, basil, capers, anchovies, garlic and oil in a food processor. Process until almost smooth. Season with pepper.
- Meanwhile, lightly spray a chargrill or barbecue with oil and heat on medium-high heat. Cook the cutlets for 2 minutes each side for medium rare or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.
- Serve the cutlets with the tapenade.