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Lamb cutlets with chilli olive salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate lamb cutlets with vibrant salsa for a showstopping dish.
Ingredients:
  • 12 lamb cutlets, French trimmed
  • 20.00 ml chopped fresh lemon thyme
  • 1 x 80g pkt baby rocket leaves
  • Bought babaghanoush, to serve
  • Crusty bread, to serve
  • 160g (1 cup) pimiento-stuffed green olives, chopped
  • 1 long fresh green chilli, deseeded, chopped
  • 1 long fresh red chilli, deseeded, chopped
  • 1 long fresh yellow chilli, deseeded, chopped
  • 10.60 gm fresh lemon juice
Instructions:
  • Combine olives, chili, oil, lemon juice in a bowl, and season with salt and pepper to make the salsa.
  • Combine lamb, thyme, garlic, and oil in a glass or ceramic dish. Cover with plastic wrap and let marinate for 15 minutes.
  • Heat up your barbecue or chargrill until it's nice and hot. Season the lamb generously with salt and pepper. Grill each side for 2-3 minutes for a perfect medium cook or adjust to your preference. Place the cooked lamb on a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • Plate the rocket, arrange the lamb on top, and drizzle with salsa. Serve with babaghanoush and bread on the side.

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