Lamb Cutlets with Tapenade

• 12 -18 lamb cutlets
• 1 tablespoon olive oil
• fresh rosemary sprig
• 1 clove garlic, crushed
• fresh ground black pepper
• 12 cup black olives, stoned
• 12 cup sun-dried tomato, drained
• 1 clove garlic, crushed
• 12 cup flat-leaf Italian parsley
• 1 pinch sugar
• 12 cup olive oil

1. Combine oil, rosemary, garlic and pepper and brush over cutlets.
2. Allow them to marinate whilst you make the tapenade.
3. TAPENADE: Place all the ingredients-except the oil- in the bowl of a food processor.
4. Whilst processing, add the oil in a steady stream.
5. The ingredients should be thoroughly combined, but aim for a rough texture rather than a smooth paste.
6. Set aside and preheat your broiler of grill.
7. Cook the cutlets until done to your liking.
8. Top each with a spoonful of tapenade.
9. Serve with a crisp green salad and jacket-baked potatoes.

cutlets, olive oil, rosemary sprig, clove garlic, fresh ground black pepper, black olives, tomato, clove garlic, flatleaf italian parsley, sugar, olive oil

Taken from www.food.com/recipe/lamb-cutlets-with-tapenade-43087 (may not work)