spiced lamb cutlets with mango salsa

I remember going to the Dural butcher years ago when staying at Mum and Dad’s for the weekend. Determined to crumb some lamb cutlets for tea, I recall counting out in my head how many I’d need to feed everyone. “I’ll get 20 lamb cutlets thanks”, I said convincingly as I happily watched the beautiful pieces of meat being placed carefully into the plastic bag before being wrapped in paper and rung up on the till.

I’m sure the excitement was wiped from my face when told how much I owed. Oops. I didn’t realise they were $5.50 each! Probably not the most sensible or economical meal to cook on a uni student’s budget.

There’s nothing better than a nice lamb cutlet though and in my opinion, a good lamb cutlet is worth its weight in gold. Dad’s absolute favourite, he revels in ordering the “crumbed lamb cutlets, with an extra cutlet” when at the Courthouse in Boorowa.

I love lamb cutlets simply crumbed or as is, but if you’re looking for something a bit lardie dah, how about jazzing them up with a bit of spice and a mango and avocado salsa. Throw in a bit of yoghurt for serving and you’ve got yourself the perfect summer dish. Impressive, tasty and really easy to make.

Worth every penny.

So fresh and light.

spiced lamb cutlets with mango salsa

Such an easy but special dish, perfect for a summer barbie with friends.

12 x Lamb cutlets
For the spice rub:
1 x dessertspoon of harissa
A sprinkling of dried thyme
A sprinkling of dried oregano
1 x teaspoon of paprika
A generous amount of salt and pepper
A good drizzle of olive oil

mango salsa

1 x mango, cut in to small cubes
1 x avocado, cut in to small cubes
1/4 of a Spanish onion, finely diced
A splash of red wine vinegar
A drizzle of olive oil
Fresh mint leaves, roughly torn
Finely sliced chilli or chilli flakes (optional)
Salt, pepper

spiced yoghurt

1 x cup of natural yoghurt
1 x teaspoon of harissa (or sweet chilli sauce)
A squeeze of fresh lemon juice
A scant teaspoon of sugar (optional)
Salt, pepper

  • Simply massage the spice rub into the lamb cutlets, drizzling with olive oil as you go. Leave to marinade for 20 minutes while you get cracking on the salsa and yoghurt sauce.
  • To make the salsa; add the mango, avocado and onion to a small mixing bowl and set aside. In a seperate bowl, add the vinegar, olive oil, mint, chilli (if using) and season with salt and pepper. Stir using a fork and then pour over the mango and combine.
  • To make the yoghurt sauce; simply add all ingredients to a small bowl and stir to combine. Taste for seasoning.
  • When ready to go, grill the cutlets on the barbie or in a non stick frypan (with a dash of olive oil) until cooked to your liking. (A note on cooking lamb cutlets: Be careful that you don’t have the heat turned up too high as it will just burn the marinade, without cooking through to the middle. Depending on their thickness, cutlets should only take about 3 – 4 minutes on either side to cook. As with all meat, let rest for at least 5 minutes before serving to ensure that you don’t lose all of the juices, resulting in a juicer piece of meat).
  • Serve with the salsa and yoghurt.

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