SUMAC-CRUSTED LAMB CUTLETS

Recipe and images created by Fast Ed Media PL SUMAC-CRUSTED DOUBLE LAMB CUTLETS WITH CAPONATA AND SALMORIGLIO

Serves: 4

2 tsp ground sumac 8 Cloves garlic, chopped 1 tsp ground cumin 400g Can diced tomatoes Pinch chilli powder 2 tsp red wine vinegar 4 x Double lamb cutlets, French trimmed 1 tsp brown sugar 1 Large eggplant, diced Sea salt flakes and freshly-milled black 1 Cup extra virgin olive oil pepper 1 Brown onion, diced 1 Bunch basil leaves, sliced 1 Red capsicum, diced 1 Bunch oregano leaves, chopped 2 Sticks celery, diced 1 Bunch parsley leaves, chopped 1 Tbsp baby capers, chopped 4 Lemons, segmented and diced

1. Preheat oven to 210°C. Combine the sumac, cumin and chilli, then rub onto the lamb. Set aside for 20 minutes. 2. Fry the eggplant in 2 Tbsp olive oil for 5 minutes, until lightly browned, then drain on kitchen paper. Sauté the onion, capsicum, celery, capers and half the garlic in 1 Tbsp olive oil in a medium saucepan set over a moderate heat for 5 minutes, until just softened. Add the toma- toes, vinegar and sugar, then simmer for 15 minutes. Season with salt and pepper, then stir in the eggplant and basil. 3. Season the lamb cutlets with salt then fry in 1 Tbsp olive oil in pan over a high heat until browned. Transfer to an oven dish and bake for 10 minutes, until medium. 4. Mix the oregano parsley, lemon segments and remaining olive oil in a bowl then season generously with salt and pepper. Serve the lamb on caponata topped with the oregano sauce.

To French trim the lamb cutlets, use a small sharp knife to remove the meat from around the bone, scraping upwards until clean. For best result, also remove one of the bones as a single bone is always more presentable. Recipe and images created by Fast Ed Media PL