Grilled lamb cutlets with tomato and chilli jam
A classic with an Asian twist.
Photo: Viki Lascaris
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- 1kg roma tomatoes (coarsely chopped)
- 1 garlic clove (smashed)
- 1 onion (chopped)
- 2 small red chillies (chopped)
- 1/2 cup brown sugar
- 4 tbsp white wine vinegar
- sea salt and cracked black pepper
- 12 lamb cutlets
Place 1kg roma tomatoes (coarsely chopped) in a large saucepan over low heat. Add 1 garlic clove (smashed), 1 onion (chopped), 2 small red chillies (chopped), 1/2 cup brown sugar and 4 tbsp white wine vinegar. Stir until sugar is dissolved, then bring to the boil. Simmer uncovered, stirring occasionally, for about 15 minutes or until mixture is slightly thickened.
Season with sea salt and cracked black pepper.
Meanwhile, grill 12 lamb cutlets until cooked to your liking.
To serve, spread chilli jam on plates, top with lamb cutlets and accompany with rocket salad.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store