This lamb cutlets recipe is one of my favourites when BBQ season arrives. Barbecuing the cutlets really brings out the lamb’s sweetness and the spicy aromas of the homemade spice mix.
For best results, let the lamb rest for a while once cooked – this gives a moister and more tender meat. Serve with fresh coriander sprinkled over your potatoes for an extra twist.
– 3 tbsp olive oil
– 120g/12 lamb cutlets, well trimmed
– 2 tsp paprika
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt and freshly ground black pepper
– 150g/½ cucumber, chopped
– 120g/10 cherry tomatoes,
– 50g/10 spring onions (green part only), finely chopped
– 1 chilli, deseeded and finely chopped
– Juice of 1 lemon
– 3 tbsp garlic-infused olive oil
– 2 tbsp chopped fresh coriander
– To serve: boiled new potatoes, chopped fresh coriander
1. Preheat the grill or a barbecue to 170°C.
2. Mix all the salsa ingredients and a pinch of salt and pepper together in a large bowl. Set aside to let the flavours infuse.
3. Combine all the spice mix ingredients and tip out into a shallow bowl or plate.
4. Drizzle the olive oil over the lamb cutlets, then dip each cutlet in the spice mix and shake off the excess.
5. Grill or barbecue the cutlets for 3–4 minutes on each side.
6. Serve the cutlets with a side of salsa and boiled new potatoes garnished with chopped fresh coriander.
Gut Feeling Cookbook is full of delicious low FODMAP recipes to soothe the symptoms of a sensitive gut. Following the low FODMAP diet can leave people at a loss as to how to eat well without using staples such as bread, pasta, dairy, onion and garlic. Paula Mee and Lorraine Maher have brought a book that changes all of that. Paula Mee has recently completed low FODMAP training in Kings College, London. She has a dietetic clinic in Blackrock and her own nutrition consultancy. Lorraine Maher is dedicated to helping people achieve the right diet for them, has a particular interest in the management of IBS and completed her Low FODMAP training in King’s College London in 2013.