Lamb cutlets with black olive crust
70 g, (1 cup)
black olives, drained
55 g, (kalamatta), finely chopped
grated parmesan cheese
2 tbs, finely chopped
French trimmed lamb cutlet(s) or rack(s)
348 g, (12x50g), fat trimmed
300 g, trimmed
3 medium, finely chopped
1 small, thinly sliced
- Combine breadcrumbs, olives, parmesan, basil and half the oil in a small bowl. Mix well.
- Preheat grill on high. Grill lamb for 3–4 minutes each side or until cooked to your liking.
- Meanwhile, cook beans in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain. Place beans, tomatoes, onion, vinegar and remaining oil in a large bowl. Toss gently to combine.
- Press crumb mixture on top of cutlets. Grill for 2 minutes or until breadcrumbs are golden. Serve lamb with tomato and bean salad.