Marinated Lamb Cutlets with Zespri® Green Kiwifruit Salsa

Serves 4


  • 1 Zespri® Green Kiwifruit, peeled
  • ½ cup low fat natural yoghurt
  • 1 clove garlic, crushed
  • 12 lamb cutlets

Kiwifruit Salsa

  • 3 Zespri® Green Kiwifruit, peeled and finely chopped
  • ½ small paw-paw (papaya) peeled, seeded and finely chopped
  • 1 cup finely chopped watermelon or nectarine
  • 1 avocado, peeled, seeded and finely chopped
  • 1 tablespoon angostura bitters
  • 1 tablespoon lime juice
  • ¼ cup coriander (cilantro) leaves, chopped


  1. In a food processor combine the Zespri® Green Kiwifruit, yoghurt and garlic until puréed but the seeds are not broken. Place the cutlets into a large bowl. Pour the marinade over and stir, until all the meat surfaces are covered. Refrigerate for 2 hours
  2. Combine the salsa ingredients together in a medium bowl. Set aside
  3. Pre-heat a grill. Brush excess marinade from marinated cutlets. Cook the cutlets for 2 – 3 minutes on both sides, until just cooked. Serve with the salsa


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