Name: Lamb cutlets with tomato and coriander salsa
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Lamb cutlets; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 clove garlic, crushed; 1 teaspoon olive oil; 2 tablespoon finely grated lemon rind; 1/4 cup (60 millilitres) lemon juice; 12 french-trimmed lamb cutlets; Tomato and coriander; 2 small tomatoes, finely chopped; 1 clove garlic, crushed; 1 small red onion, finely chopped; 1 tablespoon red wine vinegar; 1 tablespoon finely chopped fresh coriander

Ingredients

Lamb cutlets

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2 clove garlic, crushed

1 teaspoon olive oil

2 tablespoon finely grated lemon rind

1/4 cup (60 millilitres) lemon juice

12 french-trimmed lamb cutlets

Tomato and coriander

2 small tomatoes, finely chopped

1 clove garlic, crushed

1 small red onion, finely chopped

1 tablespoon red wine vinegar

1 tablespoon finely chopped fresh coriander

Method

Lamb cutlets

1.In a small bowl, combine spices, garlic, oil, rind and juice; rub mixture over cutlets, stand 10 minutes.

2.Meanwhile, make tomato and coriander salsa.

3.Cook cutlets on heated oiled barbecue.

4.Serve cutlets topped with salsa.

Tomato and coriander salsa

5.In a small bowl, combine all ingredients; season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Lamb cutlets

Tomato and coriander salsa

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