Raphael Duntoye’s marinated lamb cutlets

Ingredients

• 180 g pitted kalamata olives
• 1 tbsp acacia honey
• 2 tbsp sherry vinegar
• a large pinch smoked hot paprika
• a pinch cardamom powder
• 2 lamb racks very well trimmed

Instructions

1. 1

   Blend the olives in a food processor until smooth. Put in a bowl, mix with the honey, vinegar, paprika and cardomom and season with salt. Cut the racks into cutlets and rub the marinade all over the meat – leave for two hours in the fridge. Heat a griddle (chargrill) or frying pan to very hot. Cook the lamb cutlets for 2 minutes each side for medium. Serve with a few salad leaves and any pan juices.