Best 5 Marinated Lamb Cutlets With Kiwi Salsa Recipes

MARINATED LAMB CHOPS

Steps:

• Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
• Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
• Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
• Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
• Serve the chops with the reserved marinade.

GRILLED MARINATED LAMB CUTLETS

Steps:

• Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
• When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.

MARINATED LAMB CUTLETS

Steps:

• Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
• Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
• Season with pepper and garnish with chopped parsley.

LAMB CHOPS WITH ASIAN PEAR AND KIWI SALSA

Steps:

• Preheat broiler. Brush chops lightly on both sides with remaining 1 tablespoon honey; sprinkle with salt, pepper and remaining 1 tablespoon chopped fresh mint. Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare. Combine pears, kiwis, cranberries, onions and lemon juice in medium bowl; mix in 2 tablespoons honey and 2 tablespoons chopped mint. Season salsa to taste with salt and pepper. Let stand 30 minutes, tossing occasionally.
• Transfer 2 lamb chops to each plate. Spoon salsa alongside and serve.

MARINATED LAMB CUTLETS WITH KIWI SALSA

Steps:

• In a food processor or blender, pulse the one Kiwifruit, yogurt and garlic until pureed but the seeds are not broken.
• Place the cutlets into a large bowl.
• Pour the marinade over and stir, until all the meat surfaces are covered.
• Refrigerate for 2 hours, turning the meat occasionally.
• Combine the salsa ingredients together in a medium bowl and set aside.
• Preheat a grill.
• Brush excess marinade from marinated chops. Cook the chops for 2-3 minutes on each side, until just cooked.
• Serve with the salsa.