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Raphael Duntoye’s marinated lamb cutlets
Published: December 19, 2014 at 2:28 PM
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serves 4
Easy
Total time: 20 mins
+ marinating
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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.
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Ingredients
Nutrition
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180g pitted kalamata olives
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1 tbsp acacia honey
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2 tbsp sherry vinegar
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a large pinch smoked hot paprika
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a pinch cardamom powder
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2 lamb racks
very well trimmed
Nutrition: per serving
- kcal308
- fat26.5g
- saturates10.4g
- carbs3.2g
- sugars0g
- fibre2.1g
- protein14.1g
- salt0.81g
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Method
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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.
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