Alive and Cooking

BBQ Lamb Cutlets with Olive, Corn & Mango Salsa

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(Serves 2)
6 lamb cutlets
Salt & pepper
60g pitted Kalamata olives, whole
60g pitted Kalamata olives, chopped
1 mango cheek, chopped
½ cup tinned corn kernels
½ tomato, finely diced
¼ Spanish onion, finely diced
2 pieces Piquillo wood roasted peppers, roughly chopped
2 tbsp balsamic vinegar
Splash of extra virgin olive oil
5 shredded mint leaves


Grind salt and pepper onto the lamb cutlets and drizzle over with some oil from the piquillo jar. Massage into the lamb.

Place onto a red-hot grill plate or BBQ and season the other side.

Cook for approx. 3-5 minutes on each side.
Combine the olives, corn kernels, mango, tomato, onion, piquillo peppers with the balsamic vinegar and extra virgin olive oil.

Mix thoroughly, garnish with mint leaves and serve with the barbecued lamb.

BBQ Lamb Cutlets with Olive, Corn & Mango Salsa