Spicy Lamb Cutlets with Avocado and Olive Salsa

Name: Spicy Lamb Cutlets with Avocado and Olive Salsa
Cook time: 26 min
Yield: 4
Ingredients: 8 lamb cutlets, sideloin chops or leg steaks; 2 tablespoons olive oil; 2 teaspoons of chili powder; Salt and freshly ground pepper

Elevate your dining experience with our Spicy Lamb Cutlets, perfectly paired with a zesty Avocado and Olive Salsa.

4 people

26 min

Nutrition per serving

kcal

564kcal
protein

39g
iron

2.9mg
carbs

34g

Ingredients

8 lamb cutlets, sideloin chops or leg steaks
2 tablespoons olive oil
2 teaspoons of chili powder
Salt and freshly ground pepper

1 lime, juice only
1 avocado, skinned, stoned and diced
3 tomatoes, deseeded and diced
½ red onion, peeled and finely chopped
10 pitted black olives, sliced
Small bunch fresh coriander, chopped

Lamb Cutlets

8 lamb cutlets, sideloin chops or leg steaks
2 tablespoons olive oil
2 teaspoons of chili powder
Salt and freshly ground pepper

Salsa

1 lime, juice only
1 avocado, skinned, stoned and diced
3 tomatoes, deseeded and diced
½ red onion, peeled and finely chopped
10 pitted black olives, sliced
Small bunch fresh coriander, chopped

To make the marinade: Mix the oil, chili powder and seasoning in a dish. Add the lamb chops, turn to coat well in the mixture and cover. Leave to marinate for as long as you can.

To make the salsa: Squeeze the lime juice into a small salad bowl. Add avocado, tomatoes, red onion, olives and coriander. Mix and season to taste. Cover and leave in the fridge for 30 minutes.

Preheat grill or barbecue, until very hot. Season the chops with salt and pepper then place on the grill or barbecue and cook for approximately 2-3 minutes on each side. They will be pink at this stage. Depending on how thick the cutlets are and how you like them cooked, you may need to cook them for a further one or two minutes on each side.

Serve immediately with the salsa and new potatoes drizzled with a little melted butter and chopped chives.

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To make the marinade: Mix the oil, chili powder and seasoning in a dish. Add the lamb chops, turn to coat well in the mixture and cover. Leave to marinate for as long as you can.

To make the salsa: Squeeze the lime juice into a small salad bowl. Add avocado, tomatoes, red onion, olives and coriander. Mix and season to taste. Cover and leave in the fridge for 30 minutes.

Serve immediately with the salsa and new potatoes drizzled with a little melted butter and chopped chives.

Serving Suggestions

Serve with steamed new potatoes