Preheat oven to gas mark 6/200C (190C in a fan oven)
Place lamb cutlets in a large bowl, drizzle over oil and add some sea salt and freshly ground black pepper. Add tapenade and mix well with your hands. Transfer to roasting tin and scatter with pistachio nuts, turning to coat each side.
Put in the oven and cook for about 10 minutes, then turn cutlets over and cook for a further 10 minutes (the timing depends on thickness of cutlets and how well you like them cooked-cook for less or longer accordingly).
Arrange on a serving plate and garnish with redcurrants, if you wish.
(Prima)
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