Marinated Lamb Cutlets With Kiwi Salsa

These wonderful cutlets--rib lamb chops in the States--are another example of the fusion cooking of New Zealand.

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• For the Lamb

• 1  green kiwi fruit, peeled
• 1⁄2 cup plain yogurt
• 1  garlic clove, crushed
• 12  lamb rib chops, frenched (cutlets)

• for the kiwifruit salsa

• 3  green kiwi fruits, peeled and finely chopped
• 1⁄2 small papaya, peeled, seeded and finely chopped
• 1  cup watermelon, finely chopped (or nectarine or orange)
• 1  avocado, peeled, seeded and finely chopped
• 1  tablespoon  Angostura bitters
• 1  tablespoon lime juice, fresh
• 1⁄4 cup cilantro leaf, chopped

Directions

1. In a food processor or blender, pulse the one Kiwifruit, yogurt and garlic until pureed but the seeds are not broken.
2. Place the cutlets into a large bowl.
3. Pour the marinade over and stir, until all the meat surfaces are covered.
4. Refrigerate for 2 hours, turning the meat occasionally.
5. Combine the salsa ingredients together in a medium bowl and set aside.
6. Preheat a grill.
7. Brush excess marinade from marinated chops. Cook the chops for 2-3 minutes on each side, until just cooked.
8. Serve with the salsa.