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Masala Crusted Lamb Cutlets With Grilled Sweet Pepper & Tomato Salad

Masala Crusted Lamb Cutlets With Grilled Sweet Pepper & Tomato Salad
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This spicy lamb dish served with sweet potato is a real taste sensation.

Serves 4

Ingredients

  • 12 lamb cutlets
  • 1 Green Capsicum roughly sliced
  • 1 red capsicum roughly sliced
  • 1 punnet Cherry Tomato
  • Extra Virgin Olive Oil
  • sea salt
  • Freshly ground Pepper to taste
  • Fresh Lime to taste

Paste

  • ¼ Spanish Onion roughly chopped
  • 3 Chilli's roughly chopped
  • 3 Cloves Garlic ROUGHLY CHOPPED
  • sea salt
  • 1 cup Natural Yoghurt
  • 1½ tablespoons Ginger ROUGHLY CHOPPED
  • ½ teaspoon sumac
  • ½ teaspoon Marsala
  • 1 tablespoon Turmeric
  • ¼ teaspoon coriander seed roast and ground
  • 1 cup Mint pounded with a little salt
  • 2 Limes juiced
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Method

  1. Marinate the cutlets in the paste.
  2. BBQ the cutlets to rare on a hot grill, being sure to allow them to colour well.
  3. Rest.
  4. BBQ the capsicums and cherry tomatoes together with a little olive oil, salt and pepper.
  5. Remove them from the grill and place in a bowl.
  6. Squeeze the tomatoes to release the juices.
  7. Splash with salt, pepper, olive oil and red wine vinegar.
  8. Serve the lamb over the grilled vegetable salad and squeeze with fresh lime.

Paste

  1. To make the paste, simply pound all ingredients
  2. together in a mortar & pestle, finishing with the lime juice.
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