Lamb Cutlets with Salsa

1 onion, finely chopped

2 tomatoes, chopped

1 red capsicum, chopped

1 teaspoon cumin

1/3 cup water

12 lamb cutlets

1 cup Angas Park Fruit Medley

1 tablespoon brown sugar

2 tablespoons mint, finely chopped

Place onion, tomatoes, capsicum, cumin and water in a saucepan. Stir over medium heat for approximately 8 minutes or until softened.
Place lamb cutlets onto a heated chargrill or BBQ plate and cook for 1-2 minutes each side or until cooked to your preference. Cover with foil and leave to rest.
Add fruit medley and sugar to tomato mixture and cook a further 2 minutes. Stir through mint and serve with lamb.