"Bringing Home The Beef"

Crusted Lamb Cutlets with Tapenade and Pistachio (20 mins)

We found this great little recipe that is another quick and easy way to cook our lamb racks. Let us know how you get on.

2 Patagonian lamb racks

olive oil

Green Olive Tapenade (Belazu)

100g Ground Pistachio Nuts (Shelled)

Redcurrants to garnish (optional)

Preheat the oven to 190 degrees or gas mark 6, defrost the lamb racks and leave to reach room temperature.

Cut the lamb racks into individual cutlets and place in a large bowl, sprinkle some olive oil, sea salt and freshly ground black pepper over the cutlets.Add the Tapenade to the mix and rub into both sides of the cutlets with your hands. Now transfer to a greased roasting tin and cover with the ground pistachio nuts, being careful to coat each side.

Place in the oven and cook for approximately 10 minutes, turn the cutlets over and cook for a further ten minutes or until done (the timing will depend on the thickness of the cutlets and how you like them cooked). Take out of the oven and place on a warm serving dish and garnish with redcurrants.

This dish is ideally suited to our Pinot Noir and best accompanied by simple fresh salad or a pumpkin pureé.

Dish Prepared By Chef:


January 23, 2008