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Grilled lamb cutlets with tomato and chilli sauce recipe

Neil Perry
Neil Perry

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Serve the cutlets with seasonal greens, such as asparagus spears.
Serve the cutlets with seasonal greens, such as asparagus spears.William Meppem

Ensure great seasonal produce is in good company: a warming layer of sauce will do the trick.

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Ingredients

  • 12 lamb cutlets, trimmed

  • 2 tsp extra virgin olive oil

  • sea salt, to taste

  • lemon wedges, to serve

  • steamed seasonal greens, to serve

For the sauce

  • 6 large ripe tomatoes

  • 3 large garlic cloves, peeled and thinly sliced

  • 4 small fresh red chillies, seeded and chopped

  • 60ml extra virgin olive oil

  • ½ tsp sea salt

  • 1 large handful flat-leaf parsley leaves, finely chopped

Method

  1. 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.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/grilled-lamb-cutlets-with-tomato-and-chilli-sauce-recipe-20170911-gyepv6.html