Ingredients
Method
- Into a large zip-lock bag, add the cutlets, sprinkle with Moroccan Seasoning and season with sea salt and cracked pepper; toss well to coat.
- Set aside for 20 minutes.
- Heat a non-stick frying pan (lightly spray with olive oil if ‘well-loved’).
- Cook the lamb cutlets for 2½ minutes, turn and cook for another 2½ minutes for medium, or until done to your liking.
- When ready to serve, transfer to a plate and top each with tapenade and sour cream.
Top Tips
Optional: Serve with a sprinkling of fresh parsley.
Community Creations
Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
great tasting meal it is a pity though that the high price of lamb makes it a limited selection for our budget
Hi Muriel,
For a low budget alternative swap out the lamp chops for a steak.
Thanks !