It’s hard not to love lamb hot off the barbecue and slathered with mint jelly. The meat tastes even better if you cook over a charcoal or wood fire.
12 lamb cutlets
extra virgin olive oil
sea salt and freshly ground black pepper
FOR THE SALAD
2 zucchini, cut into ¼cm lengths
1 eggplant, cut into ½cm rounds
1 red capsicum, seeded and cut into ½cm strips
1 lemon, juice only
FOR THE JELLY
3 large granny smith apples, quartered, cores removed
80g mint leaves
250ml white wine vinegar
550g caster sugar
1. To make the jelly, place the apple and 250ml water in a large saucepan over medium heat. Cover and simmer until the apple has softened, about 20 minutes.
2. Place the mint and vinegar in a blender until finely chopped. Add to the apples and simmer for 5 minutes. Remove from the heat and set aside for 2 hours to allow flavours to infuse.
3. Place apple and mint mixture into a fine sieve and sit it in a suitable bowl, covered, in the refrigerator, allowing the juices to fall through overnight.
4. Measure 500ml of the juices and place in a saucepan over high heat. Add the sugar and stir until dissolved. Bring to the boil, reduce heat to a simmer, and cook for 15-20 minutes, skimming the scum from the surface often. Once the sauce has reduced and thickened, remove from heat and cool.
5. Preheat barbecue to hot, making sure the grill bars are cleaned well. Brush the vegetables with oil and season with salt and pepper. Cook each side on grill bars until tender and coloured. Place in a bowl with another drizzle of olive oil and the lemon juice. Toss well, checking the seasoning.
6. Lightly brush lamb cutlets in olive oil and season with salt and pepper. Place on grill bars and cook for 3-4 minutes on either side. Set aside and rest for 5 minutes.
7. Serve cutlets on top of the salad, with mint jelly on the side.