Garlic, Rosemary and Olive-Marinated Lamb Cutlets with a Caper and Tomato Salsa
By OcadoLifePerfect finger food. Small and great fun to eat.Time and servings
Total time
Prep time
Cooking time
Ingredients
12 total- 6 cloves of garlic, crushed
- 1 small bunch of rosemary, roughly chopped
- 2 tbsp of olive oil
- 12 black olives, finely chopped
- 12 lamb cutlets
- 4 large of tomatoes, deseeded and chopped
- 1 shallot, finely chopped
- 1 clove of garlic, crushed
- 1 green chilli, finely chopped
- 0.5 lemon, juiced
- 1 tbsp of capers, roughly chopped
- 1 tbsp of parsley, chopped
Method
5 stepsStep 1
Make the lamb: Mix together the garlic, rosemary, oil and olives to make a paste. Season with a little salt and pepper and spread the paste over the cutlets - leave to marinate in the fridge for up to 12 hours.
Step 2
Preheat a grill, griddle pan or barbecue to a high heat.
Step 3
When smoking hot, add the lamb cutlets and fry for 2-3 mins each side for pink, 4-5 mins for well done.
Step 4
Leave to rest for 5 mins before serving.
Step 5
Make the salsa: Mix all the remaining ingredients together and season to taste. This can be made up to a day in advance.