Aromatic Scotch Lamb Cutlets with Tomato and Coriander Salsa
4-6 lean Scotch Lamb cutlets or loin chops
5ml (1tsp) ground coriander
5ml (1tsp) ground cumin
Rind of 1 lemon
5ml (1tsp) olive oil
Tomato and Coriander Salsa
2 tomatoes, diced
1 small red onion, sliced
1 clove garlic, crushed
15ml (1tbsp) red wine vinegar
15ml (1tbsp) fresh coriander, chopped
Temperature: Pre-heat grill to high.
- Mix together coriander, cumin, lemon and oil and rub mixture over the lamb. Place cutlets on a rack and cook under a pre-heated grill for about 4 – 6 minutes each side or to taste.
- Meanwhile make the tomato and coriander salsa: Into a bowl place tomatoes, red onion, garlic, red wine vinegar and fresh coriander. Season well with black pepper and mix thoroughly.
Serve lamb cutlets with boiled rice and tomato salsa.