Garlic, Rosemary and Olive-Marinated Lamb Cutlets with a Caper and Tomato Salsa
By OcadoLife
Published on 07 December 2021
Perfect finger food. Small and great fun to eat.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.