Marinated Lamb Cutlets with Spicy Mint and Cucumber Salsa

goodfood.com.au

Matt Turner

12 lamb cutlets, frenched

extra virgin olive oil

sea salt freshly

ground black pepper

subheading: For the marinade:

2 tbsp Italian parsley, chopped

1 tsp cumin seeds, toasted

3 cloves garlic

2 tbsp extra virgin olive oil

1 lemon, juiced and zested sea salt

subheading: For the spicy mint and cucumber salsa:

2 large handfuls mint, finely shredded

1 lebanese cucumber, halved lengthways, deseeded and cut into thin slices

½ small red onion, peeled and finely sliced

2 cloves garlic, finely chopped

1 vine-ripened tomato, peeled, deseeded and diced

4 small red chillies, finely sliced into thin rings

1 lemon, juiced

60ml extra virgin olive oil

sea salt and freshly ground black pepper

Directions at goodfood.com.au

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