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How to make Lamb cutlets with tomato salsa

Yield = 4
Prep time: 0:05
Cook time: 0:22
Total time: 0:27

Ingredients

  • 4 large desiree potatoes, thickly sliced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 3 tomatoes, roughly chopped
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh basil leaves, shredded
  • 1/4 cup pine nuts, toasted
  • 8 lamb cutlets, trimmed

Method

  • Step 1 Place potato in a heatproof, microwavesafe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on high (100%) for 8 minutes or until tender. Drain.
  • Step 2 Meanwhile, combine vinegar and 1 1/2 tablespoons oil in a large bowl. Add tomato, onion, basil and pine nuts. Season with salt and pepper. Toss to combine.
  • Step 3 Heat remaining oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.
  • Step 4 Add potato to pan. Cook for 2 to 3 minutes each side or until golden. Divide potato between plates. Top with cutlets and tomato mixture. Serve.