Raphael Duntoye’s marinated lamb cutlets
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 4
Ingredients
- 180g pitted kalamata olives
- 1 tbsp acacia honey
- 2 tbsp sherry vinegar
- a large pinch smoked hot paprika
- a pinch cardamom powder
- 2 lamb racks, very well trimmed
Method
- STEP 1
Blend the olives in a food processor until smooth. Put in a bowl, mix with the honey, vinegar, paprika and cardomom and season with salt. Cut the racks into cutlets and rub the marinade all over the meat – leave for two hours in the fridge. Heat a griddle (chargrill) or frying pan to very hot. Cook the lamb cutlets for 2 minutes each side for medium. Serve with a few salad leaves and any pan juices.
