Texmex cutlets with guacamole
700 g frenched lamb cutlets
3 tsp mild Mexican spice
tortilla chips to serve
2 ripe avocados
1 tbsp lemon juice
2 tomatoes, finely diced
1 tsp chopped chilli (optional)
- Brush the lamb cutlets lightly with oil. Season each with salt and pepper, and the Mexican spice. Preheat the barbecue flat-plate or char-grill plate to hot before adding the cutlets.
- Cook on one side until the first sign of moisture appears. Turn cutlets once only. Test the cutlets for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove cutlets from heat, loosely cover with foil and rest cutlets for 5 minutes before serving. Serve the steaks with guacamole and tortilla chips.
- To make the guacamole: Peel the avocados, place the flesh and lemon juice in a bowl and mash with a fork. Season with black pepper. Top with scattered diced tomatoes (and chilli if using).
- Serve with tomato salsa or hummus in place of the guacamole.
- Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy' and well done is very firm. Rest the meat for a few minutes before serving.
- Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).