Name: Herb-crusted lamb cutlets with tomato chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 125.00 ml fresh parsley, chopped; 62.50 ml fresh mint, chopped; 57.50 gm oil; 10.00 gm cajun seasoning; 2 tsp thyme leaves, chopped; 8 lamb cutlets, French trimmed; 9.20 gm olive oil; 1 onion, thinly sliced; 1 garlic clove, crushed; 400g can tomatoes; 45.00 gm brown sugar; 20.00 ml cider vinegar

Herb-crusted lamb cutlets with tomato chutney

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Prep tomato chutney 2 days early for even tastier results.

Ingredients:

125.00 ml fresh parsley, chopped
62.50 ml fresh mint, chopped
57.50 gm oil
10.00 gm cajun seasoning
2 tsp thyme leaves, chopped
8 lamb cutlets, French trimmed
1 onion, thinly sliced
400g can tomatoes
45.00 gm brown sugar
20.00 ml cider vinegar

Instructions:

Mix fresh parsley, fragrant mint, flavorful oil, seasoning, and aromatic thyme in a large bowl. Season with salt and pepper to your liking. Add the cutlets, making sure they are evenly coated. Let them marinate while you prepare the rest of the dish.
In a saucepan over high heat, warm up oil. Cook onion and garlic until onion is tender, about 4-5 mins. Stir in tomatoes, sugar, and vinegar. Lower the heat and simmer for 12-15 mins until thickened, stirring occasionally. Season with salt and pepper to taste.
Heat a sizzling char-grill or barbecue on high. Char each side of the cutlets for 2-3 mins, or until they reach your preferred level of doneness. Present with a dollop of tomato chutney.

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