- 3/4 cup freshly grated Parmesan cheese
- 1 1/2 cups fresh breadcrumbs
- 1 tablespoon freshly chopped rosemary leaves
- 12 lamb cutlets trimmed
- 100g Black Olive paste
- 1-2 eggs lightly whisked
Combine parmesan, breadcrumbs and rosemary leaves in a bowl. Lightly spread cutlets with pate, dip in egg and then crumbs. Barbecue for 3-4 minutes on each side and leave to rest in warm place for 5 minutes before serving.