BBQ lamb cutlets with tomato-ginger curry sauce recipe

by Curtis Stone

Create a new family favorite with Curtis Stone's juicy lamb cutlets drizzled with a homemade tomato-ginger curry sauce.

0:15 Prep | 0:15 Cook | 4 Servings | Super easy

Ingredients

2 large truss tomatoes (about 200g each), halved crossways
2 tablespoons olive oil, divided
10g ginger, peeled
1 garlic clove
1 lime
1 red birdseye chilli, very thinly sliced
2 teaspoons fish sauce
1 teaspoon caster sugar
1/2 teaspoon ground turmeric
12 lamb cutlets
2 zucchini (400g total), thinly sliced lengthways (about 4mm thick)
12 fresh coriander sprigs

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