Barbecued lamb cutlets with mint and coriander salsa

By Angela Patel

It’s definitely that time of year when it’s time to dig out the barbecue and get cooking outside! I love grilling lamb cutlets on the barbecue – they don’t take long to cook and taste so delicious with that smoky char-grilled finish. And with pots of herbs on my window ledge staying fresh for days in the Cole & Mason Burwell Self Watering Herb Keeper, it’s easy to quickly make a tangy mint and coriander salsa to serve alongside the cutlets.

Helpful kitchen tools: 

London Acrylic Salt & Pepper Mills

Burwell Self Watering Herb Keeper

Ashden Acacia Mezzaluna

Prep: 30 mins, plus marinating time
Cook: 10 mins
Difficulty: Easy
Serves: 4

 

Ingredients

FOR THE  SALSA

• large handful of fresh coriander (leaves and stalks)
• large handful of fresh mint leaves
• 2 spring onions, trimmed and finely chopped
• 3 tomatoes, finely chopped
• 1 garlic clove, finely chopped
• juice of ½ lime
• splash of virgin olive oil
• salt and freshly ground black pepper

 FOR THE LAMB CUTLETS

• juice of ½ lime
• 1 tbsp virgin olive oil
• ½ tsp paprika
• 2 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 8 trimmed lamb cutlets
• lime cheeks, to serve

Method

1. To make the salsa, using the Cole & Mason Mezzaluna, finely chop the coriander and mint. Transfer to a bowl and stir in the rest of the salsa ingredients. Season well with salt and freshly ground black pepper. Cover and chill in the fridge for 1 hour to allow the flavours to develop.
2. Meanwhile, place the lamb cutlets in a non-metallic shallow dish. Mix together the lime juice, olive oil, paprika, oregano and black pepper and add to the dish, turning the cutlets to coat in the marinade. Cover and leave to marinate at room temperature for 30 minutes (see Tips).
3. Fire up a coal or gas barbecue and cook the lamb cutlets over a medium-high heat (around the cooler edges of a hot coal barbecue) for 8-10 minutes, turning once or twice, until char-grilled and cooked to your liking.
4. Remove the cutlets from the barbecue and transfer to a serving plate or board (the Cole & Mason Barkway Acacia Wooden Board is perfect). Cover loosely with foil and leave to rest for 5-10 minutes.
5. Serve the cutlets and salsa with lime cheeks for squeezing. Garnish with fresh sprigs of mint and coriander, if liked.

 

TIPS

• If you marinate the lamb cutlets for longer (2-3 hours or overnight) then place the covered dish in the fridge. Remove from the fridge about 30 minutes before cooking to bring back to room temperature.
• If the weather takes a turn for the worse then simply cook the cutlets, in 2 batches, on a preheated cast iron griddle pan until cooked to your liking.
• For a spicier salsa add 1 deseeded and finely chopped red or green chilli pepper.