Raphael Duntoye’s marinated lamb cutlets
serves 4
Easy
Total time:
+ marinating
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.
Skip to ingredients
- 180g pitted kalamata olives
- 1 tbsp acacia honey
- 2 tbsp sherry vinegar
- a large pinch smoked hot paprika
- a pinch cardamom powder
- 2 lamb racksvery well trimmed
Nutrition: per serving
- kcal308
- fat26.5g
- saturates10.4g
- carbs3.2g
- sugars0g
- fibre2.1g
- protein14.1g
- salt0.81g
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.