LAMB CUTLETS WITHTOMATO JAM
12 lamb cutlets 4 warm rotis Yogurt, pomegranate and sliced onion, to serve 1 To make the tomato jam, preheat the oven to 180°C. Place the tomatoes, garlic, honey, vinegar, olive oil and cumin in a roasting tin, then roast for 20 minutes. 2 Remove and set aside, allowing to cool slightly. Mash the tomatoes lightly with a fork and stir in the coriander. 3 Heat an oven-proof frying pan and add the butter. Brush the lamb cutlets with the tomato jam and season well with salt and pepper. Place in the frying pan and brown on both sides then transfer to the oven and roast for 10 minutes. 4 Remove from the oven and allow to stand for 5 minutes. 5 To serve, place a warm roti on a plate, top with lamb and serve with yogurt, pomegranate, coriander and onion, plus extra tomato jam.