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Lamb Cutlets with blueberry reduction and salad

Lamb Cutlets

Lamb Cutlets with blueberry reduction and salad

Serves: 3-4
Recipe time: 30 min

 1kg Lamb cutlets
340ml Beer
2 tbsp Garlic (Crushed)
2 tbsp Thyme ( Chopped)
2 tbsp Spice mix (containing celery spice, paprika, onion and chive spice)
Oil for  cooking

In a mixing bowl add oil, garlic, thyme, spice and Ukhamba, mix well.
Put the cutlets in a tray and add the brine.
Let it marinate for at least an hour before cooking.
The longer the better.
Fire up your braai and wait until coals or wood turns white.
Start by placing your cutlets on a chopping board and dabbing dry with your paper towel.
Be careful not to leave any paper towel on your meat, start by placing your cutlets fat side down on the braai and render the fat.
Braai Each side for 4-7 min each side depending on your desired temperature.
Let it rest for 5 min before serving.

Blueberry Reductino

Makes: 1 batch
Recipe time: 20 min

500g Blueberry fresh or frozen 
½ cup Butter unsalted  
2 tbsp Caster sugar 
Salt to taste

Heat up frying pan with olive oil inside.
Add Blueberry and Fry until soft.
Add butter, sugar and salt. Cook down for 10 min on medium low temperature.
Take off the heat and let the reduction cool down.

Chevin Cheese Balls

Makes: 4- 5 balls
Recipe time: 5 min

 250g Chevin Cheese  
2 tbsp Mint (Chopped fine)

Roll cheese to even little balls.
In a bowl add your chopped mint.
Add cheese balls and roll to coat the cheese with mint.
Place in the fridge to cool down and firm up.


Makes: 1 salad
Recipe time: 10 min

1 cup Baby Spinache 
¼ cup Basil
Mint to taste
Parsley to taste
½ cup Cherry tomato 
Maldon salt to taste
½ Red onion slices
¼ cup Olive oil 
¼ cup balsamic vinegar  
1 tsp Thyme

Pre-heat oven to 150 degrees
Cut tomatoes into halves and add into mixing bowl.
Add balsamic, thyme, salt and pepper.
Roast for 20 min and cool off.
In a mixing bowl add all the herbs, leaves and veggies.

Mix well and dress with olive oil and serve.

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