Barbecue nights don’t get much easier than this. Rub taco seasoning through the cutlets, give them four minutes a side on the grill, then let them rest while you throw together an avocado salsa. Pile it all onto warm tortillas and you’ve got dinner in 25 minutes, most of it standing outside with a drink.
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Our lamb cutlets are made for the barbecue, and a tandoori marinade adds a spiced, smoky edge. Served with coconut rice, it’s a great way to bring a bit of variety to your next barbecue night.
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