Marinated Lamb Cutlets With Kiwi Salsa Recipes

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MARINATED LAMB CHOPS



Marinated Lamb Chops image

Provided by Valerie Bertinelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup olive oil, plus more for brushing
1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint
16 small lamb chops (about 3 1/2 pounds), Frenched
Kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice

Steps:

  • Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
  • Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
  • Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
  • Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
  • Serve the chops with the reserved marinade.

GRILLED MARINATED LAMB CUTLETS



Grilled marinated lamb cutlets image

The pomegranate molasses marinade gives lamb a delicious stickiness and a distinct zingy flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 6

2 tbsp pomegranate molasses
juice ½ lemon , plus wedges to serve
1 tbsp olive oil
1 tsp chilli powder
4-6 lamb cutlets , depending on size
2 tbsp Greek yogurt

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.

Nutrition Facts : Calories 635 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 0.4 milligram of sodium

MARINATED LAMB CUTLETS



Marinated Lamb Cutlets image

Young tender Australian lamb at its best. Tasty little lamb cutlets to grill, broil or pan fry. Prep doesn't include marinating.

Provided by Fairy Nuff

Categories     Lunch/Snacks

Time 20m

Yield 12 cutlets, 4 serving(s)

Number Of Ingredients 6

1/2 cup barbecue sauce
1/4 cup red wine
1 tablespoon fresh rosemary, chopped
1 onion, thinly sliced
2 garlic cloves, thinly sliced
12 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.

Nutrition Facts : Calories 50.3, Fat 0.6, SaturatedFat 0.1, Sodium 256.5, Carbohydrate 7.8, Fiber 0.8, Sugar 2.5, Protein 0.9

LAMB CHOPS WITH ASIAN PEAR AND KIWI SALSA



Lamb Chops with Asian Pear and Kiwi Salsa image

Provided by Stacey Siegal

Categories     Fruit     Quick & Easy     High Fiber     Cranberry     Kiwi     Mint     Lamb Chop     Spring     Asian Pear     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 8

2 small Asian pears, cored, diced
3 large kiwis, peeled, diced
6 tablespoons dried cranberries
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
3 tablespoons honey
3 tablespoons chopped fresh mint
8 1-inch-thick lamb rib chops

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.

MARINATED LAMB CUTLETS WITH KIWI SALSA



Marinated Lamb Cutlets With Kiwi Salsa image

These wonderful cutlets--rib lamb chops in the States--are another example of the fusion cooking of New Zealand.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 11

1 green kiwi fruit, peeled
1/2 cup plain yogurt
1 garlic clove, crushed
12 lamb rib chops, frenched (cutlets)
3 green kiwi fruits, peeled and finely chopped
1/2 small papaya, peeled, seeded and finely chopped
1 cup watermelon, finely chopped (or nectarine or orange)
1 avocado, peeled, seeded and finely chopped
1 tablespoon Angostura bitters
1 tablespoon lime juice, fresh
1/4 cup cilantro leaf, chopped

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.

Nutrition Facts : Calories 166.6, Fat 8.8, SaturatedFat 1.8, Cholesterol 4, Sodium 21.5, Carbohydrate 22.2, Fiber 6.2, Sugar 12.2, Protein 3.4

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