- 8 lamb cutlets, sideloin chops or leg steaks
- 2 tablespoons olive oil
- 2 teaspoons of chili powder
- Salt and freshly ground pepper
Bookmark Recipe
Spicy Lamb Cutlets with Avocado and Olive Salsa
4 people
26 min
Nutrition per serving
-
kcal564kcal
-
protein39g
-
iron2.9mg
-
carbs34g
Ingredients
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
Main
- 8 lamb cutlets, sideloin chops or leg steaks
- 2 tablespoons olive oil
- 2 teaspoons of chili powder
- Salt and freshly ground pepper
Side
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
Method
Copy TextTo 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.
The Quality Mark & You
Learn moreMethod
Copy TextTo 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.
Serving Suggestions
Serve with steamed new potatoes
Spicy Lamb Cutlets with Avocado and Olive Salsa
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