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Photo of Chargrilled lamb cutlets with basil tapenade by WW

Chargrilled lamb cutlets with basil tapenade

16
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
Perfect for a summer picnic! This dish will be bursting with flavour

Ingredients

Eggplant

½ small, (125g)

Black olives, drained

1 cup(s), (160g)

Fresh basil

¼ cup(s)

Capers, rinsed, drained

3 tsp

Salted anchovies in oil, drained

3 medium

Garlic

1 clove(s), crushed

Olive oil

1 tbs

Lamb Frenched cutlet or rack, raw

600 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°c. Place the eggplant on a small baking tray and lightly spray with oil. Bake for 35 minutes or until tender.
  2. Scoop out the flesh with a spoon. Place the eggplant, olives, basil, capers, anchovies, garlic and oil in a food processor. Process until almost smooth. Season with pepper.
  3. Meanwhile, lightly spray a chargrill or barbecue with oil and heat on medium-high heat. Cook the cutlets for 2 minutes each side for medium rare or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.
  4. Serve the cutlets with the tapenade.

Notes

SERVING SUGGESTION: crudités such as celery sticks, cucumber, small radishes, tomatoes or sliced capsicum.

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