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