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Mediterranean Lamb Cutlets w/ Kiwi Salsa
Courtesy of ZESPRI™ Kiwifruit
Serve With:Servings: 4
Grilled vegetables and herb flavored rice.
Prep Time: 15 Min
Cook Time: 6 Min.
Marinate: 2 Hr
What you need:
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For Lamb & Marinade;
+ 1 kiwifruit
+ 1/2 c. sour cream
+ 1 clove garlic, crushed
+ 12 lamb rib chops (cutlets)
For Kiwifruit Salsa;
+ 3 kiwifruit
+ 1 c. peaches, chopped
+ 1/2 c. papaya, small, peeled, seeded and chopped
+ 1 Tbsp. lime juice
+ 1 tsp. Angostura bitters (or Worcestershire sauce)
+ 2 Tbsp. fresh cilantro, chopped
What to do:
1. For the marinade, slice the kiwifruit into halves and scoop the fruit out into a food processor or blender. Add sour cream and garlic, and pureé until just blended. Take care not to crush the kiwifruit seeds, as this can make your marinade bitter.
2. Place the lamb chops into a large bowl, and top with the marinade. Stir until the meat is coated. Refrigerate 2 hours.
3. For the salsa, slice the kiwifruit into halves and spoon chunks out onto a cutting board; dice. Place all salsa ingredients into a medium bowl and stir until blended. Set aside.
4. Preheat grill to medium-high heat. Brush excess marinade from the lamb chops. Grill lamb 2 to 3 minutes per side until just cooked.
For more recipes and kiwifruit information, please visit www.zesprikiwi.com
Côtes du Rhône, Merlot, Beaujolais
Calories: 360; Calories From Fat: 41; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 110mg; Total Carbs: 20g; Fiber: 3g; Protein: 33g; Sodium: 100mg;