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New Zealand Barbecue Lamb Cutlets with Mediterranean Salsa

What's the big idea?

Great example of New Zealand cuisine - simple, fresh local produce. New Zealand is rightly famous for its lamb, and in summer barbecue is a popular and sociable way of cooking. This recipe combines those two ideas!

Shopping List

Here's the list of what you need:

  • 16 lamb cutlets
  • A little olive oil
  • Salt & pepper
  • For the salsa:
    • ½ cup sun dried tomatoes
    • ½ cup pitted black olives
    • 2 tablespoons capers
    • ½ cup flat leaf parsley
    • 2 tablespoons olive oil

What To Do

  • Heat a barbecue or grill to high
  • Brush the lamb cutlets all over with olive oil and season with salt and pepper
  • To make the Mediterranean salsa, coarsely chop the sun-dried tomatoes and olives, and combine with the remaining ingredients in a small bowl and toss well
  • Barbecue or grill the lamb for 2 to 3 minutes on each side until browned and cooked to your liking
  • Transfer the lamb to a serving platter and serve with the salsa

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