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    You are in: Home / Recipes / Marinated Lamb Cutlets With Kiwi Salsa Recipe
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    Marinated Lamb Cutlets With Kiwi Salsa

    Average Rating:

    2 Total Reviews

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    • on June 07, 2007

      This is one of those recipes where you wonder why you never thought of making salsa with so many fruits before - as the salsa went so well with the slightly sweet and herby taste of the lamb! I did not have watermelons or papaya, they are not the season here at present - but I did have some superb Charentais Melons.....so I increased the quantity of that particular melon and added an extra kiwi fruit.We cooked the chops on the barbeque, and served them with the salsa and baked potatoes for a simple and yet very sophisticated meal - a great combination of flavours which we all enjoyed. A recipe which I will make again, using the salsa for other meats!

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    • on May 28, 2007

      It is a beautiful and very tasty salsa! I did use chopped parsley instead of fresh cilantro (which I just can't develop a taste for!). I also used round bone chops rather than the frenched rib chops, since the former are much less expensive. The lamb itself was good, but the marinade didn't do anything special for it (just my opinion). This was an enjoyable way to meet the a-Waltzing Matilda challenge for ZWT3.

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    Nutritional Facts for Marinated Lamb Cutlets With Kiwi Salsa

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 166.5
     
    Calories from Fat 79
    47%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.7 g
    8%
    Cholesterol 3.9 mg
    1%
    Sodium 21.5 mg
    0%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 6.2 g
    24%
    Sugars 12.1 g
    48%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    lamb rib chops

    Angostura bitters

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