Page title and description

Meat mains
Lamb cutlets with black olive tapenade and potato and apple layer bake
Ingredients
for the bake
- 400g potatoes, peeled and finely sliced
- 1 apple, cored and finely sliced
- 1 small onion, finely sliced
- 150ml veg or chicken stock
- knob of butter
- 150g black olives, pitted
- 25g capers (if in brine, soak for 10 mins and drain)
- 2 anchovies
- 1 garlic clove, finely chopped
- juice of ½ lemon, or more to taste
- 1½-2 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped
for the lamb
- 4 lamb cutlets (or use pork or lamb chops)
- olive oil for frying
- salt and pepper
Method
Prep time:
20 min
PT20M
Cooking time:
1h
PT1H
For the bake
-
Step 1
preheat oven to 180°C/Gas 4. Lightly butter a small baking dish and alternately layer the potato, apple and onion, and season well with salt and pepper. Pour over the stock and dot the butter across the top. -
Step 2
Bake in the oven for 45-50 minutes, until the veg is cooked through and the top has started to crisp up and brown. If it starts to get too brown, cover with a loose sheet of foil.
For the tapenade
-
Step 1
Put all the ingredients in a food processor except the oil and parsley, and blitz until you have a rough paste. Gradually add the oil, then stir in the parsley.
To cook the lamb
-
Step 1
Once the potato bake is cooked, put it on a lower shelf to keep warm and turn the heat up to 200°C/Gas 6. Heat a little oil in a large frying pan, preferably an ovenproof one (or use a large frying pan and transfer the meat to a baking dish afterwards). -
Step 2
Cook the lamb on the fatty edge for 2-3 minutes, then seal each side for a minute or two. Spread a teaspoon of tapenade over each chop, and transfer to the oven and cook for about 6 minutes. Drizzle tapenade over the lamb, and serve with the potato bake.