• 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 water melon or nectarine

• 1 avocado, peeled, seeded and finely chopped

• 1 tablespoon angostura bitters

• 1 tablespoon lime juice

• ¼ cup coriander (cilantro) leaves, chopped

METHOD:

• In a food processor combine the ZESPRI™ Kiwifruit, yoghurt and garlic until pureed 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.

• Combine the salsa ingredients together in a medium bowl. Set aside.

• 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.