This is a straightforward barbecue dish – the marinade plays well with the salsa and you can make it less spicy by reducing the number of chillies, or leaving them out entirely. You could also use chicken thighs. Serve with a green salad, tabbouleh or an eggplant salad and flatbread.
12 lamb cutlets, frenched
extra virgin olive oil
sea salt freshly
ground black pepper
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
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
1. Combine all the marinade ingredients in a blender, or use a hand blender, and puree.
2. Place the lamb cutlets on a plate and rub both sides with marinade, then allow to come to room temperature for an hour.
3. Combine all the salsa ingredients in a bowl. Mix well and season with sea salt and freshly ground black pepper.
4. Heat your barbecue to hot and give the grill bars a good wipe so they are clean. Place the cutlets on the grill and cook for 3 minutes, turn and cook for a further 2 minutes. Remove and place on a plate to rest in a warm place for 3 minutes.
5. Place 3 cutlets on each plate and spoon a dollop of salsa on each. Season the meat with sea salt and pepper and a drizzle of extra virgin olive oil. Serve with lemon wedges.