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
  • 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


  • 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.


Adapted from olivemagazine.com