Raphael Duntoye’s marinated lamb cutlets
Raphael Duntoye is chef patron at La Petite Maison in London. His delicious recipe marinated lamb cutlets make for a delicious, Mediterranean-inspired, low-cal dinner.
Raphael Duntoye’s marinated lamb cutlets
Ingredients
- Ingredients
- pitted kalamata olives 180g
- acacia honey 1 tbsp
- sherry vinegar 2 tbsp
- smoked hot paprika a large pinch
- cardamom powder a pinch
- lamb racks 2 very well trimmed
Instructions
- 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.
Notes
Adapted from olivemagazine.com
