Lamb Cutlets with Tapenade
Elevate your dinner table with these succulent Lamb Cutlets with Tapenade, a Mediterranean-inspired dish bursting with bold, savory flavors. Perfectly seasoned lamb cutlets are marinated with garlic and fresh rosemary, then seared to juicy perfection for a tender, mouthwatering bite. The highlight of this recipe is the robust homemade olive tapenade, a zesty blend of black olives, capers, anchovy fillets, and fresh parsley, balanced with a splash of lemon juice for a tangy kick. Ready in just 30 minutes, this quick yet elegant dish is an excellent choice for both weeknight meals and special occasions. Serve the lamb cutlets with the tapenade spooned on top or as a dipping sauce, paired with crusty bread or roasted vegetables for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 8 pieces lamb cutlets
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic cloves
- 2 sprigs fresh rosemary
- 1 cup black olives
- 2 tablespoons capers
- 2 fillets anchovy fillets
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Place the lamb cutlets on a plate and drizzle with 2 tablespoons of olive oil.
Finely chop the garlic cloves and sprinkle over the lamb cutlets, along with the rosemary sprigs. Rub the marinade into the meat and let it sit for 15 minutes while you prepare the tapenade.
In a food processor, combine black olives, capers, anchovy fillets, lemon juice, parsley, and the remaining tablespoon of olive oil.
Pulse the ingredients until finely chopped but not completely pureed, leaving some texture in the tapenade. Set aside.
Heat a griddle pan or skillet over medium-high heat until hot.
Season the lamb cutlets with salt and black pepper on both sides.
Sear the lamb cutlets for 2-3 minutes on each side for medium-rare, or cook to your preferred level of doneness.
Transfer the cooked cutlets to a plate and let them rest for 3-5 minutes.
Serve the lamb cutlets on a platter with the tapenade spooned over the top, or serve the tapenade on the side as a dip.
Garnish with extra parsley if desired and serve immediately.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 76% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
