Stunning Elegance

Stacked Lamb Cutlets with Spikes Apricot Salsa

SERVES 20
PREPARATION 30 minutes
COOKING TIME 15 minutes

INGREDIENTS
3 cups shelled pistachio nuts
2 tablespoons whole coriander seeds
1 teaspoon whole black peppercorns
1 teaspoon sea salt flakes
60 baby “frenched” lamb cutlets
Olive Oil spray
Spiked Apricot Salsa
500g soft dried apricots, finely diced
1 1/2 cups water
1/4 cup brandy
1/3 cup pomegranate molasses

STEP 1
Place pistachio nuts, coriander seeds, black peppercorns and sea salt in a food processor and process until finely chopped.

STEP 2
Dip lamb cutlets into nut mixture pressing on firmly. Place on a tray cover with plastic wrap and refrigerate until required.

STEP 3
Place diced apricots, water and brandy in a saucepan, bring to the boil and simmer for 3-5 minutes. Allow to cool and add pomegranate molasses. Store in a covered container until required.

STEP 4
Place lamb cutlets on a baking paper lined oven tray leaving space around cutlets. Lightly spray cutlets with oil and bake in a preheated oven at 200ºC for 15 minutes.

STEP 5
Serve cooked cutlets with a spoonful of Spiked Apricot Salsa.

TIP
Order ‘frenched’ lamb cutlets from your butcher ‘Frenched’ means to remove excess fat from meat and bones scraped clean.

Shelled pistachio nuts can be purchased at a specialty nut shop or Middle Eastern food store.

Semi dried apricots are now available and work wonderfully in this recipe.

An apricot brandy can be used.