Lamb Cutlets with Pepita & Tomatillo Sauce. Take your tastebuds on a Tex-Mex journey with this sumptuous dinner dish.
Serves 4
12 lamb cutlets
1 tbsp olive oil
1 tsp sweet paprika
2 lemons, halved
6 baby cucumbers, quartered lengthways
1 baby cos lettuce, cut lengthways into thin wedges
Pepita & Tomatillo Sauce
¾ cup pepitas
750g tomatillos, drained
1 tbsp grape seed oil
1 small garlic clove
1 green chilli, deseeded and coarsely chopped
¼ cup coriander leaves
To make the pepita and tomatillo sauce, heat pepitas in a large frying pan for 3-4 minutes, stirring constantly, until seeds begin to toast and pop. Transfer to a plate to cool.
Process pepitas using a stick blender with a chopper attachment until finely ground.
Blend tomatillos, oil, garlic and chilli in a large jug using a stick blender.
Add ground pepitas and coriander and puree until combined. Season. Refrigerate.
Place lamb, oil and paprika in a medium bowl, rub to coat lamb. Season. Cook lamb on a preheated barbecue grill or grill pan for 2 minutes on each side or until cooked to your liking.
Add lemon halves to grill after turning lamb. Transfer lemons and lamb to a plate and cover with foil. Set aside for 5 minutes.
Serve lamb with pepita and tomatillo sauce with cucumber and lettuce on the side. Squeeze grilled lemon on top.
Smart Tip + You can swap out the lamb with four chicken breast fillets, halved horizontally.
