These easy lamb cutlets are grilled on the BBQ and served with two simple salsas. Maximum flavour with minimal effort!
Ingredients
- 24 lamb cutlets, trimmed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons roughly chopped fresh oregano
Eggplant and Tomato Salsa
- 2 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 1 medium eggplant, finely chopped
- 1 large red capsicum, finely chopped
- 1 garlic clove, crushed
- 400g can diced tomatoes
- 2 teaspoons red wine vinegar
- 2 tablespoons chopped fresh basil leaves
Green Olive and Caper Salsa
- 230g jar pitted green Sicilian olives,drained, roughly chopped
- 1 tablespoon drained capers, roughly chopped
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 cup roughly chopped fresh flat-leaf parsley
Method
- Step 1Place lamb in a large, shallow glass or ceramic dish. Combine oil and oregano in a bowl. Spoon over lamb. Turn to coat. Season with pepper. Cover. Refrigerate for 2 hours.
- Step 2To make Eggplant and Tomato Salsa, heat oil in a large frying pan over medium heat. Cook onion, eggplant and capsicum, stirring occasionally, for 5 minutes or until onion starts to soften. Reduce heat to low. Cover. Cook, stirring occasionally, for 15 to 20 minutes or until eggplant is very tender. Add garlic and tomatoes. Season with salt and pepper. Cook, uncovered, for 10 minutes or until mixture has thickened. Remove from heat. Stir in vinegar and basil.
- Step 3Heat a barbecue chargrill or chargrill pan on medium-high heat. Cook lamb, in batches, for 3 to 4 minutes each side for medium, or until browned and cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
- Step 4Meanwhile, make Green Olive and Caper Salsa: combine olives, capers, garlic, lemon juice, oil and parsley in a bowl. Season well with pepper.
- Step 5Serve cutlets with eggplant salsa and olive salsa.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1660 kj
Energy
27.6g
Fat Total
7.4g
Saturated Fat
3.3g
Fibre
29.9g
Protein
88mg
Cholesterol
395mg
Sodium
6.5g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
0