Barbecued lamb cutlets with mango and coriander salsa

Name: Barbecued lamb cutlets with mango and coriander salsa
Cook time: 30 min
Yield: 4-6
Ingredients: 1 large ripe mango; 1 small red chilli (finely chopped; 2 tsp fish sauce; 1 tbsp lime juice; 1 tsp palm or brown sugar; 1/3 cup coriander leaves (torn); 12-16 lamb cutlets; olive oil; salt and cracked black pepper

Lynne Mullins

October 18, 2011

Barbecued lamb cutlets with mango and coriander salsaSahlan Hayes

Time:< 30 minsServes:4-6

Mango and coriander salsa is divine with lamb but can also be used with poultry, seafood or vegetables.

Ingredients

1 large ripe mango
1 small red chilli (finely chopped
2 tsp fish sauce
1 tbsp lime juice
1 tsp palm or brown sugar
1/3 cup coriander leaves (torn)
12-16 lamb cutlets
olive oil
salt and cracked black pepper

Method

For salsa, peel and chop mango and place in a bowl with finely chopped chilli.
In a separate bowl, combine fish sauce, lime juice and sugar and stir until sugar has dissolved. Pour dressing over mango and chilli mixture and toss to combine. Add coriander leaves, stir and set aside.
Brush both sides of 12-16 lamb cutlets with olive oil and season with salt and cracked black pepper. Cook on a preheated hot barbecue or chargrill 2-3 minutes each side or until cooked as desired.
Serve cutlets topped with mango salsa and hot chips.

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