GRILLED LAMB CUTLETS WITH ROASTED TOMATO SAUCE

Preparation time 20 mins plus 20 mins marinating Cooking time 1 hour 20 mins Serves 4

8 ripe tomatoes

2 long red chillies, seeded,

roughly chopped

2 sprigs rosemary leaves 24 basil leaves

1 tsp cumin seeds, toasted

1/4 tsp caraway seeds, toasted 1/2 cup extra virgin olive oil Sea-salt flakes and freshly

ground black pepper

2 tsp golden syrup

1 tsp red wine vinegar

12 lamb cutlets

1 bunch mint leaves, finely

chopped, plus extra, to serve 1 bunch chives, finely chopped 2 cloves garlic, minced Asparagus, garlic bread and

lemon wedges, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Use a small knife to remove tomato cores, then cut into quarters. Toss with chillies, rosemary, basil, spices and half the extra virgin olive oil in a large bowl. Season generously with salt and pepper, then arrange in a baking paper-lined roasting pan. Bake for 1 hour, until tomatoes have softened. STEP 2 Crush tomatoes with a fork, then mix in golden syrup and vinegar. Set aside for 20 minutes to allow the flavours to develop.

STEP 3 Use the back of a small knife to remove caps from around the bones of the cutlets, then scrape clean. Toss with 1 tablespoon of the olive oil and season well with salt and pepper. Cook on a hot barbecue or chargrill for 3 minutes on each side until medium. STEP 4 Mix herbs, garlic and remaining olive oil in a small bowl. Season with salt. Spread tomato sauce on a platter, top with lamb, then drizzle with herb sauce. Serve with asparagus, garlic bread and lemon wedges.