Ingredients:
12 -18 lamb cutlets
1 tablespoon olive oil
fresh rosemary sprigs
1 clove garlic, crushed
fresh ground black pepper
1/2 cup black olives, stoned
1/2 cup sun-dried tomatoes, drained
1 clove garlic, crushed
1/2 cup flat-leaf Italian parsley
1 pinch sugar
1/2 cup olive oil
Directions:
Combine oil, rosemary, garlic and pepper and brush over cutlets.
Allow them to marinate whilst you make the tapenade.
TAPENADE: Place all the ingredients-except the oil- in the bowl of a food processor.
Whilst processing, add the oil in a steady stream.
The ingredients should be thoroughly combined, but aim for a rough texture rather than a smooth paste.
Set aside and preheat your broiler of grill.
Cook the cutlets until done to your liking.
Top each with a spoonful of tapenade.
Serve with a crisp green salad and jacket-baked potatoes.
Servings: 6
Time preparation: 20 min.
Time total: 28 min.