Lamb Cutlets With Parmesan, Olive And Rosemary Crust

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Serves 4-6


  • 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.


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One thought on “Lamb Cutlets With Parmesan, Olive And Rosemary Crust

  1. I have missed your recipes recently.

    Can you manage to print recipies to fit one page without the heading (as we know where they are from) and the
    “you may also like…..” as we can print them separately
    after previewing them.
    I am looking for recipies I can prepare early and have almost cooked ready to serve with veges or whatever when guests or family arrive. Thanks