Marinated Outback Lamb Cutlets | Skordalia | Tomato & Mint Salsa



INGREDIENTS

Rack of Outback Lamb cutlets (use more if needed, you should allow for 3-4 cutlets per person)

Marinade (see below)

Skordalia (see below)

Tomato & mint salsa (see below)

MARINADE

1 tbsp tomato paste

1 tbsp harissa paste

3 tbsp olive oil

2 garlic cloves crushed with salt

Freshly ground black pepper

Place cutlets in a shallow dish. Combine all ingredients and pour over the lamb, leaving to marinate in the fridge for at least 1 hour. Preheat the oven to 220 degrees. Meanwhile, in a pan on the stove top, brown the side of the lamb rack with the fat for 2 minutes. Turn them over and place in the oven for 10 minutes. Remove and rest for a further 10 minutes. Slice into individual cutlets to serve.

SKORDALIA

3 potatoes (unpeeled)

4 cloves garlic

1 tbsp lemon juice

¾ cup olive oil

¾ cup milk

Cook potatoes in their skins in boiling water. When done, cool slightly, peel and chop roughly. Put potatoes, garlic, salt and lemon juice in a food processor and begin blending. Add olive oil in a thin stream and until all the oil is incorporated. Add the milk slowly until combined. Serve at room temperature.

TOMATO & MINT SALSA

4 ripe tomatoes, diced

2 tbsp finely chopped mint

2 spring onions, thinly sliced

Combine all ingredients, season with salt to serve.


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