Barbecued lamb cutlets with mango and coriander salsa
- 1 large ripe mango
- 1 small red chilli (finely chopped
- 2 tsp fish sauce
- 1 tbsp lime juice
- 1 tsp palm or brown sugar
- 1/3 cup coriander leaves (torn)
- 12-16 lamb cutlets
- olive oil
- salt and cracked black pepper
Mango and coriander salsa is divine with lamb but can also be used with poultry, seafood or vegetables.
Method
For salsa, peel and chop 1 large ripe mango and place in a bowl with 1 small red chilli (finely chopped). In a separate bowl, combine 2 tsp fish sauce, 1 tbsp lime juice, 1 tsp palm or brown sugar and stir until sugar has dissolved. Pour dressing over mango and chilli mixture and toss to combine. Add 1/3 cup coriander leaves (torn), stir and set aside. Brush both sides of 12-16 lamb cutlets with olive oil and season with salt and cracked black pepper. Cook on a preheated hot barbecue or chargrill 2-3 minutes each side or until cooked as desired.
Serve cutlets topped with mango salsa and hot chips.
