Christmas Recipes: Alfresco BBQ

Paprika lamb cutlets are quick and easy to prepare yet pack a flavoursome punch. A tangy Provençal green salad made with potatoes, green beans, celery, a hard-boiled egg and beautiful chunks of grilled tuna can be made ahead of time and tossed in a Dijon mustard and lemon juice dressing when you are ready to serve. Hulled and quartered strawberries combined with black pepper and balsamic vinegar will simply wow guests.

Paprika cutlets
Serves 6

1 teaspoon fresh oregano leaves
(Top Green Production Fruit & Veg; Stalls 59-63, A Shed)
juice of 1 lemon
(Top Green Production Fruit & Veg; see above)
2 tablespoons sweet paprika
(Green Valley Spices; Stalls 36-40, B Shed)
1 clove of garlic, finely minced
(Top Green Production Fruit & Veg; see above)
¼ cup olive oil
(Toscana cold-pressed olive oil from Dianne’s Delights; Shop 43-46, Dairy Hall)
12 lamb cutlets
(Bob Pettigrew Meat; Shop 39, Meat Hall)

Combine the oregano, lemon juice, sweet paprika, garlic and olive oil, and mix with the lamb cutlets. Allow to marinate for at least 2 hours.
Place on a BBQ grill for 3 minutes on each side, or depending on preference. Serve with an extra squeeze of lemon juice.