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Mediterranean Lamb Cutlets with Kiwifruit Salsa


  • For Lamb & Marinade
  • 1 Zespri® Green Kiwifruit
  • 1/2 cup sour cream
  • 1 clove garlic, crushed
  • 12 lamb rib chops (cutlets)

For Kiwifruit Salsa

  • 3 Zespri® Green Kiwifruit
  • 1 cup peaches, chopped
  • 1/2 cup papaya, small, peeled, seeded and chopped
  • 1 tbsp lime juice
  • 1 tsp Angostura bitters (or Worcestershire sauce)
  • 2 tbsp fresh cilantro, chopped


  1. For the marinade, slice the kiwifruit into halves and scoop the fruit out into a food processor or blender. Add sour cream and garlic, and puree until just blended. Take care not to crush the kiwifruit seeds, as this can make your marinade bitter.
  2. Place the lamb chops into a large bowl, and top with the marinade. Stir until the meat is coated. Refrigerate 2 hours.
  3. For the salsa, slice the kiwifruit into halves and spoon chunks out onto a cutting board; dice. Place all salsa ingredients into a medium bowl and stir until blended. Set aside.
  4. Pre-heat grill to medium-high heat. Brush excess marinade from the lamb chops. Grill lamb 2 to 3 minutes per side until just cooked.
  5. Serve with the kiwifruit salsa.

Prep time: 15 minutes
Marinating time: 2 hours
Cooking time: 6 to 8 minutes
Makes: 4 servings

Nutritional Analysis Per Serving: Calories 360 (41% Calories from Fat), Protein 33g, Carbohydrate 20g, Fiber 3g, Fat 16g, Sat. Fat 7g, Cholesterol 110 mg, Sodium 100 mg.

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