Cajun Cutlets With Cucumber Salsa

12 lamb cutlets 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 teaspoon sweet paprika 1 teaspoon ground oregano.

1 teaspoon chilli powder 1/2 teaspoon ground clove.

2 tablespoons olive oil.

2 (260g) Lebanese cucumbers, seeded, chopped 2 medium (260g) tomatoes, seeded, chopped.

1 medium (200g) yellow capsicum, seeded, chopped.

Cajun Cutlets With Cucumber Salsa

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2 green onions, chopped finely 1 tablespoon balsamic vinegar 1 tablespoon olive oil.

Coat Lamb with combined spices and oil in large bowL; cover, refrigerate 30 minutes. Can be made ahead to this stage. Cover; refrigerate overnight or freeze.

Cook lamb, in batches, on heated oiled griddle (or grill or barbecue) until browned on both sides and cooked as desired. Serve with Cucumber Salsa.

Cucumber Salsa Combine all ingredients in small bowl; refrigerate, covered, 30 minutes.

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