Enjoy a traditional Christmas meal of Aussie lamb – with a modern twist. Our kiwifruit and yoghurt marinade makes the meat succulent and juicy with a minty finish.
Time: 20 minutes, plus one hour for marinating
- 1 kiwifruit, peeled
- 6 lamb cutlets
- 2 cups mixed green salad leaves
- 1/2 cup mint jelly
- 1/2 cup natural yoghurt
- 2 tablespoon mint, chopped
- 6 asparagus spears
In a small bowl, mash the kiwifruit and yoghurt until smooth and then add the mint. Place the lamb cutlets in a shallow dish and coat with the yoghurt marinade. Cover and place in the fridge for one hour.
After an hour, drain and pat dry the cutlets. In a large pan over a medium heat, cook the cutlets on each side for about three minutes each. While the lamb is cooking, steam the asparagus until tender.
To serve, place the salad leaves on two plates and then stack the cutlets and asparagus. Heat the mint jelly in the microwave and drizzle over cutlets. Serve immediately.