Lamb Cutlets with Tumeric, Lime and Mango Chutney

You have to love the succulent taste of lamb cutlets. These delicious cuts adapt to any flavours you want to marinate them in. So here is another recipe for you to enjoy!

Serves 4

• 1/4 cup extra virgin olive oil 
• 1 tbs lime juice
• 1 long green chilli, finely chopped
• 1 tsp grated ginger
• 2 garlic cloves, very finely chopped
• 1 tsp each garam masala & tumeric
• 12 French-trimmed lamb cutlets
• 1/2 onion, very thinly sliced
• Coriander sprigs to serve
• Mango Chutney (recipe follows)

Stir oil, juice, chilli, ginger, garlic, garam masala and termeric in a large dish. Add lamb and turn to coat. Cover and marinate in fridge for 4 hours, 30 minutes at least if you have just come home from work!
Meanwhile, soak onion in cold water for 10 minutes, then drain and set aside.
Preheat the barbecue or a chargrill pan on high. Drain excess lamb marinade, then cook meat for 2-3 minutes on each side until lightly charred but still a delicate pink in the centre.
Divide among plates and garnish with onion slices and coriander. Serve with mango chutney.

Mango chutney makes about 1 cup.

• 2 tbs extra virgin olive oil
• 1 tsp black mustard seeds
• 2 mangos, flesh chopped
• 1/3 cup caster sugar
• 1 small red chilli finely chopped
• 1 1/2 tbs fresh lime juice

Heat oil in pan over medium heat. Add seeds, stir until they start to pop. Stir in mango, sugar, chilli, and salt to taste. Cook over a low heat, stirring for about 15-30 minutes until syrupy. Add lime juice, season and cool.
If by any chance there happens to be any left over, it will keep in the fridge for a couple of weeks.

There was definetly no mango chutney leftover and those lamb bones were left clean!
I served with snow peas and broccolini quickly stirfried with a little soy sauce.

Cutlets