Mediterranean Lamb Cutlets with Kiwi Salsa

Recipe courtesy of ZESPRI™ Kiwifruit.

Recipe Ingredients:

For Lamb and Marinade:
1 kiwifruit
1/2 cup sour cream
1 clove garlic, crushed
12 lamb rib chops (cutlets)

For Kiwifruit Salsa:
3 kiwifruit
1 cup chopped peaches
1/2 cup chopped papaya
1 tablespoon lime juice
1 teaspoon Angostura bitters (or Worcestershire sauce)
2 tablespoons chopped fresh cilantro

Cooking Directions:

1. For the marinade, slice the kiwifruit into halves and scoop the fruit out into a food processor or blender. Add sour cream and garlic, and purée until just blended. Take care not to crush the kiwifruit seeds, as this can make your marinade bitter.
2. Place the lamb chops into a large bowl, and top with the marinade. Stir until the meat is coated. Refrigerate 2 hours.
3. For the salsa, slice the kiwifruit into halves and spoon chunks out onto a cutting board; dice. Place all salsa ingredients into a medium bowl and stir until blended. Set aside.
4. Preheat grill to medium-high heat.
5. Brush excess marinade from the lamb chops. Grill lamb 2 to 3 minutes per side until just cooked.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 360; Calories From Fat: 41; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 110mg; Total Carbs: 20g; Fiber: 3g; Protein: 33g; Sodium: 100mg.

Recipe and photograph courtesy of ZESPRI™ Kiwifruit.