Olive Tapenade Crunch Lamb Cutlets

Served with Olive, Fig and Baby Mozzarella Salad



(serves 2)

  • 4 trimmed lamb cutlets (chops)
  • 15 ml olive tapenade
  • 50 ml flour
  • 2 eggs (beaten)
  • 150 ml breadcrumbs
  • 15 g finely grated parmesan cheese
  • salt and pepper for seasoning only
  • 20 ml olive oil
  • 120 g baby figs (halved)
  • 20 g baby salad leaves
  • 60 g kalamata olives
  • 90 g bocconcini cheese (baby mozzarella)
  • ½ avocado (peeled and sliced)
  • 7,5 ml reduced balsamic vinegar


Spread the olive tapenade evenly over the lamb cutlets.

Mix together the breadcrumbs & grated parmesan cheese and place on a plate.

Coat the lamb cutlets with flour, shake off excess flour and then dip into the egg mixture

Coat the lamb cutlets with the breadcrumb mixture.

Heat 15 ml of the olive oil in a frying pan on medium heat and cook the lamb cutlets about 5 minutes on each side. Drain on paper towel.

While the lamb cutlets cook – make the salad by combining the figs, salad leaves, olives, avocado slices and the bocconcini cheese.

Drizzle 5 ml olive oil and reduced balsamic vinegar over the salad.