1. To make the sauce, score the base of each tomato and blanch in a saucepan of boiling water for 30-60 seconds. Remove with a slotted spoon and plunge into ice cold water. Peel away the skins, cut the tomatoes into quarters and scrape out the seeds, then roughly chop the flesh.

2. In a large heavy-based frying pan, combine the tomatoes, garlic, chilli, 60ml olive oil, sea salt and 900ml water. Bring to the boil, then reduce to a gentle simmer, cover and cook for 45 minutes. Remove the lid, increase the heat to high and cook until the liquid has thickened and reduced to about 300ml (20-30 minutes).

3. Meanwhile, heat a charcoal grill or gas barbecue to hot. Drizzle the lamb cutlets with 2 tsp extra virgin olive oil and sprinkle with sea salt. Place on the grill and cook for 2-3 minutes on each side, then remove and rest for 5 minutes. I like the cutlets charred on the outside but medium rare inside. If you prefer them well done, cook them for longer – just watch how hot the grill is.

4. Spoon the sauce onto four plates, and place three cutlets on each plate. Serve with a wedge of lemon and steamed greens.