Lamb cutlets with tapenade
Tapenade (homemade)
You can make your own by blending black and green olives in a food processor with a little olive oil. It's traditional to add a few anchovies into the mix too, but some people prefer it with out.
1. Mix the tapenade, maple syrup and paprika together and smother the lamb cutlets in the mixture, then place in a container and leave to marinate for an hour or so in the fridge.
2. Preheat the oven to 240°C. Place the cutlets on a baking tray and cook in the oven for about 15 minutes, keeping them nice and pink. you don't need to do anything elaborate afterwards, just serve with a simple leafy salad.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 20mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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