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  • Recipes
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  • Garlic, Rosemary and Olive-Marinated Lamb Cutlets with a Caper and Tomato Salsa

Garlic, Rosemary and Olive-Marinated Lamb Cutlets with a Caper and Tomato Salsa

Garlic, Rosemary and Olive-Marinated Lamb Cutlets with a Caper and Tomato Salsa

By OcadoLifePublished on 07 December 2021Perfect finger food. Small and great fun to eat.
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Time and servings

30 minsTotal time
20 minsPrep time
10 minsCooking time

Ingredients

  • 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

  • Step 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.