Spicy Lamb Cutlets with Guacamole and Cherry Tomato Salsa 

12 lamb cutlets, well trimmed
2 tablesp. olive oil

Spice Mixture

• 1 teasp. cumin ground
• 1 teasp. coriander, ground
• 2 teasp. paprika
• Salt and black pepper

Guacamole

• 2 avocados, stone removed, peeled
• Juice of 1 lemon
• 3 tablesp. half fat crème fraiche
• 2 scallions, chopped
• Dash of Tabasco
• Salt and black pepper

Tomato Salsa

• 8-10 cherry tomatoes, chopped
• 1 cucumber, chopped
• 1 red onion, finely chopped
• 1-2 chillies, chopped
• 2 tablesp. fresh coriander, chopped
• Juice of 1 lemon
• 2 cloves garlic, chopped
• 3 tablesp. olive oil
• Salt and black pepper

Drizzle the olive oil over the cutlets. Combine the spice mixture ingredients. Dip the cutlets in the mixture. Shake off the excess. Grill or barbecue for 3-4 minutes on each side.

Mix all the guacamole ingredients in the food processor and taste for seasoning. Mix the salsa in a large bowl.