Search by name or ingredients. View Top Socially Ranked Recipes.
Parmesan & tapenade-crusted lamb cutlets with crushed potatoes & peas
- 300g new potatoes
- 150g frozen petits pois
- 6 lamb cutlets (or 4 chops)
- black olive tapenade , for spreading
- Parmesan , grated to make 4-6 tbsp
- 50g butter
- bunch mint , chopped
Directions:View on BBC Good Food
Why don't we display directions?