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BBQ lamb cutlets with tomato-ginger curry sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate dinner with succulent lamb cutlets smothered in a tangy tomato-ginger curry sauce - a guaranteed crowd-pleaser!
Ingredients:
  • 2 large truss tomatoes (about 200g each), halved crossways
  • 36.40 gm olive oil, divided
  • 10g ginger, peeled
  • 1 garlic clove
  • 1 lime
  • 1 red birdseye chilli, very thinly sliced
  • 12.20 gm fish sauce
  • 5.00 gm caster sugar
  • 1/2 tsp ground turmeric
  • 12 lamb cutlets
  • 2 zucchini (400g total), thinly sliced lengthways (about 4mm thick)
  • 12 fresh coriander sprigs
Instructions:
  • Preheat the barbecue to high heat.
  • Scoop out tomato seeds using a small spoon. Brush cut side of tomato halves with 2 teaspoons oil and grill cut side down until charred, about 5 minutes. Let cool after grilling.
  • Grate tomato flesh into a bowl, discarding skins and seeds that haven't passed through grater. Add ginger, garlic, and lime zest. Stir in 2 teaspoons lime juice, chilli, fish sauce, sugar, and turmeric. Season with salt and extra lime juice to taste.
  • Coat zucchini in the remaining oil and season generously with salt and pepper. Grill zucchini for around 1 1/2 minutes per side until grill marks appear. Plate the zucchini among 4 serving dishes. Place 2 lamb cutlets on each plate and drizzle with tomato-curry sauce. Finish by garnishing with fresh coriander before serving.

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