BARBECUED LAMB CUTLETS WITH MINT JELLY

SERVES 4

A pea, asparagus and potato salad also works well with these cutlets. Aïoli is also a great accompaniment, as is mayonnaise mixed with chilli. Brush the cutlets with the mint jelly and serve on a large platter for a party. You’ll need to start the mint sauce a day ahead.

12 trimmed lamb cutlets

1 tablespoon extra virgin olive oil, for brushing

sea salt and freshly ground black pepper

steamed peas and blanched asparagus, to serve

mint leaves, to serve

MINT JELLY

3 large granny smith apples, quartered, cores and stems removed

20 g (¾ oz/1 cup) mint leaves, plus 5 g (¹/₈ oz/¼ cup), finely chopped, extra

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

220 g (7¾ oz/1 cup) caster (superfine) sugar

To make the mint sauce, place the apples and 250 ml (9 fl oz/1 cup) water in a large saucepan over medium heat. Cover and simmer for 20 minutes or until softened. Place the mint and the vinegar in a blender and blend until finely chopped. Add it to the apples and simmer for 5 minutes.

Remove from the heat and set aside for 2 hours to allow the flavours to infuse. Place the apple and mint mixture in a fine sieve and sit it in a suitable bowl. Cover, place in the fridge and allow the juices to filter through overnight.

The next day, measure out 250 ml (9 fl oz/1 cup) of the juices and place in a saucepan over high heat. Add the sugar and stir until dissolved. Bring to the boil, reduce the heat to a simmer, and cook for 15–20 minutes, skimming the scum from the surface regularly, until reduced and thickened to a syrupy consistency. Remove from the heat and cool, then refrigerate overnight to become jelly.

Preheat a barbecue chargrill plate to high.

Lightly brush the cutlets with olive oil and season. Cook for 3–4 minutes each side, then set aside and rest for 5–10 minutes.

Serve the cutlets on a bed of peas and asparagus, with mint leaves scattered over and the mint sauce on the side.