Juicy lamb cutlets taste fantastic with this mouth-watering salsa –which also tastes great as a topping for burgers. Preparation time: 15 minutes, plus 30 minutes to marinate Cooking time: 20 minutes Serves: 4 Cost per portion: £3.51 150ml/1/4 pint Rubicon watermelon juice drink 2 tbsp olive oil 1 red onion 1 garlic clove, crushed 2 tbsp chopped fresh coriander 1 tbsp chopped fresh mint 8 lean lamb cutlets 800g (1lb 12oz) baby new potatoes, scrubbed Salsa: 2 tbsp Rubicon watermelon juice drink 200g/7oz watermelon, peeled, deseeded and finely chopped ½ cucumber, deseeded and finely chopped 2 tbsp chopped fresh mint Pinch of salt, pepper and sugar
1. For the marinade, put the 150ml /1/4pint of Rubicon watermelon juice drink and olive oil in a shallow dish (not a metal one). Thinly slice half the red onion (reserve the rest for the salsa) and add it to the marinade with the garlic, coriander and mint 2. Add the lamb cutlets to the marinade, turning them to coat. Cover and chill for at least 30 minutes, turning occasionally 3. When ready to eat, put the potatoes on to cook in plenty of lightly salted boiling water 4. Preheat the grill. Grill the lamb cutlets for 4-5 minutes per side, or according to preference 5. Meanwhile, make the salsa by mixing together the Rubicon watermelon juice drink with the remaining red onion (finely chopped), watermelon, cucumber and mint. Season with a pinch of salt, pepper and sugar. Serve with the lamb cutlets and potatoes Cook’s tip Use the salsa to serve with fish or chicken instead of lamb –it’s delicious! Recipe from Rubicon