Butterflied Lamb & Kiwifruit Salsa
I feel like I spend a big chunk of my time thinking of quick meals that pack a good flavour punch — time I could have just spent in the kitchen most likely! But this meal is on the top of my list at the moment, super quick to make, fresh and flavourful — the salsa can be made ahead of time and is still good the next day with leftovers. It’s even good enough for company and sometimes I go a bit cray-cray do kiwifruit AND tamarillo salsa!
600g lamb leg, butterflied
zest of 1 lemon
1 fresh red chilli, finely diced
flakey salt & freshly ground black pepper
1 cup kiwifruit* flesh, diced (3-6 kiwifruit)
1/2 red onion, diced
handful of fresh coriander, roughly chopped
zest & juice of 1 small lime
1 fresh red chilli, diced finely
pinch of salt
* try tamarillos if they are in season
Sprinkle the lemon zest, chilli and salt and pepper all over the lamb, rub in with your hands a little and set aside.
For the salsa mix all of the ingredients in a small bowl and put in the fridge until the lamb is ready to serve.
Put a large heavy-based frying pan over a medium-hot heat and drizzle a little olive oil in it (or heat up the barbecue and cook on the grill). When the pan is hot, cook the lamb for 6-7 minutes each side. Remove from the pan, cover in foil and rest for at 10 minutes.
Slice and serve with the salsa, some kumara chips, green beans or a fresh salad.