WOOD-FIRE GRILLED LAMB CUTLETS WITH MINT JELLY

Serves 4

I love lamb. Perhaps it’s being Australian, but I grew up with it as part of Mum’s weekly menu plan. Whether chops and cutlets on weekdays or a Sunday roast of leg, Mum always seemed to pair it with mint jelly (only she used to buy hers). The taste of grass-fed lamb, charry from the grill, and mint jelly is a nostalgic nod to my childhood. You can, of course, buy mint jelly (and that’s the simplest way to do it). However making it can be fun and it isn’t taxing.

MINT JELLY

You will need to begin this recipe the day before.

3 large Granny Smith apples, quartered, cores & stems reserved

1 bunch mint leaves

250 ml (9 fl oz/1 cup) white wine vinegar

550 g (1 lb 4 oz) caster (superfine) sugar

Place the apple, reserved cores and stems and 250 ml (9 fl oz/1 cup) of water in a large saucepan over medium heat. Cover and simmer for 20 minutes or until softened.

Place the mint and vinegar in a blender and blend until finely chopped. Add to the apple and simmer for 5 minutes. Remove from the heat and set aside for 2 hours for the flavours to infuse.

Hang the mixture overnight in muslin (cheesecloth) in the refrigerator. Place over a bowl to catch the juices.

Measure out 500 ml (17 fl oz/2 cups) of the juices and place in a saucepan over high heat. Add the sugar and stir until completely dissolved. Bring to the boil, reduce the heat to a simmer and cook for 15–20 minutes, skimming the scum from the surface regularly. Pour into a 1 litre (35 fl oz/4 cup) capacity sterilised jar and refrigerate overnight before using. Store for up to 1 month.

TO SERVE

12 x lamb cutlets or loin chops

sea salt

extra virgin olive oil, for drizzling

lemon wedges, to serve

mint jelly, to serve

Heat the barbecue grill plate, either using wood, charcoal or gas, or grill (broiler) until extremely hot. Season each side of the cutlets with salt, drizzle with the olive oil and set aside to come to room temperature.

Cook one side of the cutlets for about 4 minutes, rotating the cutlets 90 degrees halfway through the cooking time so you get a crisscross pattern. Turn the cutlets over and cook for another 3 minutes. Remove from the heat and set aside for a few minutes to rest.

Place 3 cutlets on each plate. Sprinkle with salt, drizzle with the olive oil and serve with a wedge of lemon and mint jelly.