Best 6 Marinated Lamb Cutlets With Kiwi Salsa Recipes

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.

MARINATED GRILLED LAMB KABOBS

Steps:

• For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
• Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
• Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
• To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
• Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

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.

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.

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.

KIWI SALSA

Steps:

• Slice jicama into 1/4 inch slices.
• Cut slices in half.
• Take 1/4 of the slices and dice, place in bowl.
• Drizzle the slices with a touch of lime and set aside.
• Add remaining ingredients to the diced jicama mixing all to blend. Using as much lime juice as desired.
• Arrange corn or jicama chips around the bowl of the salsa. Or top your favorite grilled chicken or fish.