Name: Sticky lamb cutlets with tomato and mint salsa
Prep time: 375 min
Cook time: 10 min
Total time: 385 min
Yield: 1
Ingredients: 60ml (1/4 cup) kecap manis; 20.00 ml apple cider vinegar; 2 garlic cloves, finely chopped; 2 tsp finely chopped fresh ginger; 5.00 gm ground cumin; 12 lamb cutlets; 2 tomatoes, quartered, seeded, coarsely chopped; 40.00 ml chopped fresh mint; 21.00 gm lime juice; 500g Brown Rice

Sticky lamb cutlets with tomato and mint salsa

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Prep Time:
375 minutes

Cook Time:
10 minutes

Total Time:
385 minutes

Grill lamb cutlets until tender, serve with fluffy brown rice for a quick and healthy meal.

Ingredients:

60ml (1/4 cup) kecap manis
20.00 ml apple cider vinegar
2 garlic cloves, finely chopped
2 tsp finely chopped fresh ginger
12 lamb cutlets
2 tomatoes, quartered, seeded, coarsely chopped
40.00 ml chopped fresh mint
21.00 gm lime juice
500g Brown Rice

Instructions:

In a glass or ceramic bowl, mix together the kecap manis, vinegar, garlic, ginger, and cumin. Add the lamb and toss to coat evenly. Cover and refrigerate for 4 hours or overnight to marinate.
In a bowl, mix together the tomato, fresh mint, and lime juice. Season with salt and pepper to taste.
Heat up the chargrill over medium-high heat and lightly spray it with oil. Grill the lamb for 2-3 minutes on each side for a medium doneness, or until it reaches your desired level of doneness. Season to taste.
Cook the rice according to the instructions on the packet. Serve the rice on plates and top with the lamb and tomato salsa.

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