“Olive-You” Lamb Chops

This lip-smacking lamb is just delicious served with silky-smooth mashed potatoes and sautéed green beans served with lemon juice and fresh parsley.

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Serves 2 Servings

25 Prep Time

5 Cooking Time


6 lamb cutlets

2 tbsp. Moroccan Seasoning

2 tbsp. sour cream

3 tbsp. Olive tapenade


  1. 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.
  2. Set aside for 20 minutes.
  3. Heat a non-stick frying pan (lightly spray with olive oil if ‘well-loved’).
  4. Cook the lamb cutlets for 2½ minutes, turn and cook for another 2½ minutes for medium, or until done to your liking.
  5. When ready to serve, transfer to a plate and top each with tapenade and sour cream.

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