Marinated lamb cutlets with watermelon, cucumber and mint salsa

    1 hour 5 min

    Juicy lamb cutlets taste fantastic with this mouth-watering salsa – which also tastes great as a topping for burgers.

    2 people made this

    Serves: 4 

    • 150ml (1/4 pt) Rubicon watermelon juice drink
    • 2 tablespoons olive oil
    • 1 red onion
    • 1 garlic clove, crushed
    • 2 tablespoons chopped fresh coriander
    • 1 tablespoon chopped fresh mint
    • 8 lean lamb cutlets
    • 800g (1 lb 12 oz) baby new potatoes, scrubbed
    • Salsa
    • 2 tablespoons Rubicon watermelon juice drink
    • 200g (7 oz) watermelon, peeled, deseeded and finely chopped
    • 1/2 cucumber, deseeded and finely chopped
    • 2 tablespoons chopped fresh mint
    • pinch salt, pepper and sugar

    Prep:15min  ›  Cook:20min  ›  Extra time:30min marinating  ›  Ready in:1hr5min 

    1. For the marinade, put the 150ml /1/4pint of Rubicon watermelon juice drink and olive oil in a shallow dish (not a metal one). Thinly slice half the red onion (reserve the rest for the salsa) and add it to the marinade with the garlic, coriander and mint
    2. Add the lamb cutlets to the marinade, turning them to coat. Cover and chill for at least 30 minutes, turning occasionally
    3. When ready to eat, put the potatoes on to cook in plenty of lightly salted boiling water
    4. Preheat the grill. Grill the lamb cutlets for 4-5 minutes per side, or according to preference
    5. Meanwhile, make the salsa by mixing together the Rubicon watermelon juice drink with the remaining red onion (finely chopped), watermelon, cucumber and mint. Season with a pinch of salt, pepper and sugar. Serve with the lamb cutlets and potatoes


    Use the salsa to serve with fish or chicken instead of lamb – it’s delicious!

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