Marinated Lamb Cutlets with Kiwi Salsa
Elevate your dinner table with these succulent Marinated Lamb Cutlets with Kiwi Salsa—a vibrant fusion of savory and sweet that’s perfect for any occasion. Tender lamb cutlets are infused with a robust marinade of olive oil, garlic, rosemary, lemon juice, and earthy cumin, delivering a depth of flavor that’s beautifully enhanced by grilling. The star of the dish is the refreshing kiwi salsa, a zesty blend of juicy kiwi, red onion, chili, cilantro, lime juice, and a hint of honey, striking the perfect balance of tangy and sweet. Ready in just 40 minutes of active preparation and designed to impress, this recipe is ideal for family dinners or backyard gatherings. Pair these perfectly seared lamb cutlets with the bright, tropical salsa for a gourmet meal that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 8 pieces lamb cutlets
- 4 tablespoons olive oil
- 2 pieces garlic cloves
- 1 tablespoon fresh rosemary
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces kiwi fruit
- 0.5 pieces red onion
- 1 piece red chili
- 3 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon honey
Instructions
In a mortar and pestle or small food processor, combine the olive oil, minced garlic, chopped fresh rosemary, lemon juice, ground cumin, salt, and black pepper. Mix well to form a marinade.
Place the lamb cutlets in a shallow dish and pour the marinade over them, ensuring each cutlet is fully coated. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.
While the lamb is marinating, prepare the kiwi salsa. Peel and dice the kiwi fruits into small cubes. Finely chop the red onion, red chili (remove seeds for less heat), and fresh cilantro.
Combine the diced kiwi, red onion, red chili, and cilantro in a bowl. Add lime juice and honey, mixing gently to combine. Adjust seasoning with salt if needed, then refrigerate until serving time.
Preheat a grill pan or barbecue to medium-high heat. Remove the lamb cutlets from the marinade and let any excess drip off. Cook the cutlets for 3-4 minutes per side, or until they are cooked to your desired level of doneness.
Allow the lamb cutlets to rest for 5 minutes after cooking. Serve hot, topped with the fresh kiwi salsa and accompanied by your favorite sides.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
