Name: Lamb cutlets and papaya mojo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 1/2 cup olive oil; 2 tablespoon brown sugar; 2 teaspoon smoked paprika; 4 clove garlic, finely chopped; 24 frenched lamb cutlets; Mojo sauce; 1 red papaya, peeled, seeded, cubed; 420 gram can red kidney beans, rinsed, drained; 1 bunch coriander, roughly chopped; 2 small eschalots, finely chopped; 1 lime, juice and zest, plus extra wedges, to serve; 2 tablespoon extra-virgin olive oil; 2 long red chillies, finely chopped

Lamb cutlets and papaya mojo

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Serves 8

Prep

20M

Cook

10M

Marinate

15M

Total

30M

Ingredients

1/2 cup olive oil

2 tablespoon brown sugar

2 teaspoon smoked paprika

4 clove garlic, finely chopped

24 frenched lamb cutlets

Mojo sauce

1 red papaya, peeled, seeded, cubed

420 gram can red kidney beans, rinsed, drained

1 bunch coriander, roughly chopped

2 small eschalots, finely chopped

1 lime, juice and zest, plus extra wedges, to serve

2 tablespoon extra-virgin olive oil

2 long red chillies, finely chopped

Method

1.In a small bowl, combine oil, sugar, paprika and garlic to form a paste. Brush over lamb to coat. Marinate 15 minutes.

2.To make mojo sauce, combine all ingredients in a large bowl. Toss gently and season to taste.

3.Preheat a barbecue grill on high. Barbecue lamb cutlets 2-3 minutes each side for medium, or until cooked to taste. Rest, covered, 2 minutes.

4.Serve lamb cutlets with mojo and extra lime wedges.

Replace papaya (ours weighed 500g) with mango, if preferred.
Note

Woman's Weekly Food

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Ingredients

Method

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