Grilled lamb cutlets with tomato and chilli sauce recipe

Neil Perry
Serve the cutlets with seasonal greens, such as asparagus spears.
Serve the cutlets with seasonal greens, such as asparagus spears. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

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

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. 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.