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This spicy lamb dish served with sweet potato is a real taste sensation.
Marinate the cutlets in the paste.
BBQ the cutlets to rare on a hot grill, being sure to allow them to colour well.
BBQ the capsicums and cherry tomatoes together with a little olive oil, salt and pepper.
Remove them from the grill and place in a bowl.
Squeeze the tomatoes to release the juices.
Splash with salt, pepper, olive oil and red wine vinegar.
Serve the lamb over the grilled vegetable salad and squeeze with fresh lime.
To make the paste, simply pound all ingredients
Together in a mortar & pestle, finishing with the lime juice.
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