Lamb cutlets with black olive crust
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Grilled lamb chops topped with a tomato and baby green bean crust dotted with chopped kalamata olives
Ingredients
Dried breadcrumbs
70 g, (1 cup)
Black olives, drained
55 g, (kalamatta), finely chopped
Grated parmesan cheese
¼ cup(s)
Fresh basil
2 tbs, finely chopped
Olive oil
1 tbs
Lamb Frenched cutlet or rack, raw
348 g, (12x50g), fat trimmed
Green string beans
300 g, trimmed
Tomato(es)
3 medium, finely chopped
Red onion
1 small, thinly sliced
Balsamic vinegar
1 tbs
Instructions
1
Combine breadcrumbs, olives, parmesan, basil and half the oil in a small bowl. Mix well.
2
Preheat grill on high. Grill lamb for 3–4 minutes each side or until cooked to your liking.
3
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.
4
Press crumb mixture on top of cutlets. Grill for 2 minutes or until breadcrumbs are golden. Serve lamb with tomato and bean salad.
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