Name: Herb-crusted lamb cutlets with tomato chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1/2 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/4 cup oil; 1 tablespoon cajun seasoning; 2 teaspoon fresh thyme, chopped; 8 frenched lamb cutlets; Tomato chutney; 2 teaspoon olive oil; 1 onion, thinly sliced; 1 clove garlic, crushed; 400 gram can tomatoes; 1/4 cup brown sugar; 1 tablespoon cider vinegar

Ingredients

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup oil

1 tablespoon cajun seasoning

2 teaspoon fresh thyme, chopped

8 frenched lamb cutlets

Tomato chutney

2 teaspoon olive oil

1 onion, thinly sliced

1 clove garlic, crushed

400 gram can tomatoes

1/4 cup brown sugar

1 tablespoon cider vinegar

Method

1.In a large bowl, combine parsley, mint, oil, seasoning and thyme. Season to taste. Add cutlets, turning to coat. Set aside.

2.To make tomato chutney: heat oil in a saucepan on high. Saute onion and garlic for about 4-5 minutes, or until onion is soft. Add tomatoes, sugar and vinegar. Reduce heat to low and simmer, stirring occasionally, for about 12-15 minutes, or until thickened. Season to taste.

3.Meanwhile, heat a char-grill or barbecue on high. Cook cutlets for about 2-3 minutes on each side, or until cooked to your liking. Serve with tomato chutney.

Tomato chutney can be made up to 2 days ahead. Store in an airtight container in the fridge. Frenched cutlets are those that have been trimmed of all fat – you can ask your butcher to do this for you.
Note

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Ingredients

Method

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