Chargrilled lamb cutlets with basil tapenade
16
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Perfect for a summer picnic! This dish will be bursting with flavour
Ingredients
Eggplant
½ small, (125g)
Black olives, drained
1 cup(s), (160g)
Fresh basil
¼ cup(s)
Capers, rinsed, drained
3 tsp
Salted anchovies in oil, drained
3 medium
Garlic
1 clove(s), crushed
Olive oil
1 tbs
Lamb Frenched cutlet or rack, raw
600 g
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Serve the cutlets with the tapenade.
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