Nevin Maguire / Bord Bía Spicy Lamb Cutlets with Guacamole and Tomato Salsa

July 6, 2012 0 Comments

Spicy lamb cutlets with guacamole

Spicy Lamb Cutlets with Guacamole and Tomato Salsa
Author: Nevin Maguire / Bord Bia ‘The Chefs SUMMER Kitchen’
Serves: 4
This is a lovely summer recipe
  • 2 tbsp rapeseed oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp paprika
  • For tomato salsa
  • 1 tbsp rapeseed oil
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 400g can chopped tomatoes
  • 1 tbsp sweet chilli sauce (Thai Gold)
  • 1/4 tsp sugar
  • Pinch chilli powder
  • 3 tbsp chopped fresh coriander
  • For the guacamole
  • 2 ripe avocados
  • 2 tbsp finely chopped red onion
  • 2 ripe tomatoes, peeled, seeded and diced
  • 1 garlic clove crushed
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chilli sauce
  • juice of 1 lime
  • maldon Sea salt and freshly ground black pepper
  • fresh coriander leaves to garnish
First make the tomato salsa:-
  1. Heat the oil in a pan and saute the onion and garlic for a couple of mins until soft.
  2. Add the tomatoes and chili sauce along with the sugar and chilli powder.
  3. Stir to combine and then simmer for 10-15 mins until well reduced and thickened, stirring occasionally.
  4. Leave to cool, then stir in the coriander and season to taste.
  5. Transfer to a serving bowl.
Prepare the Lamb:
  1. Preheat the grill to medium. Mix the oil in a shallow dish with the spices and season to taste.
  2. Add the lamb cutlets, turning to coat and leave at room temperature for 15 mins to allow the flavours to penetrate or up to 24 hours covered with clingfilm in the fridge if you have time.
  3. Remove the lamb cutlets from the dish, shake off any excess oil and arrange on the grill rack.
  4. Place under preheated frill and cook for 4-5mins on each side, or to your liking.
Make the Guacamole:
  1. Cut the avocados in half and remove the stone, then scoop out the flesh into a blender.
  2. Blend until smooth and then transfer to a bowl.
  3. Add the red onion, tomatoes, garlic, coriander, chilli sauce and lime juice. Mix until well combined and season to taste.
  4. Transfer to a serving bowl.
  5. To Serve;
  6. Arrange the spicy lamb cutlets on warmed serving plates and garnish with the coriander leaves.
  7. Place the tomato salsa and guacamole on the table so that everyone can help themselves.
  8. Serve with fresh crusty bread.