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Lamb cutlets with black olive crust

Lamb cutlets with black olive crust

Total Time
30 min
20 min
10 min
Grilled lamb chops topped with a tomato and baby green bean crust dotted with chopped kalamata olives


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 French cutlet(s) or rack(s), raw

348 g, (12x50g), fat trimmed

Green string beans

300 g, trimmed


3 medium, finely chopped

Red onion

1 small, thinly sliced

Balsamic vinegar

1 tbs


  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.


SERVING SUGGESTION: Roasted kipfler potatoes and pumpkin wedges. Preheat oven to 200°C or 180°C fan-forced. Lightly spray 12 (480g) small kipflers (halved lengthways) and 700g Japanese pumpkin (cut into thin wedges) with oil. Bake for 45 minutes or until golden.