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
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  1. Ingredients
  2. pitted kalamata olives 180g
  3. acacia honey 1 tbsp
  4. sherry vinegar 2 tbsp
  5. smoked hot paprika a large pinch
  6. cardamom powder a pinch
  7. lamb racks 2, very well trimmed
  1. Method
  2. STEP 1
  3. 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.
Adapted from olivemagazine.com
Adapted from olivemagazine.com
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