3 garlic cloves, crushed
2 teaspoons sweet paprika (pimenton dulce)
4 sprigs of thyme (leaves picked off 2 of them)
3 tablespoons olive oil
12 lamb cutlets, trimmed
sea salt and freshly ground black pepper
2 teaspoons sweet paprika (pimenton dulce)
4 sprigs of thyme (leaves picked off 2 of them)
3 tablespoons olive oil
12 lamb cutlets, trimmed
sea salt and freshly ground black pepper
Salsa salmoretta
1 large shallot, finely sliced
3 ripe medium tomatoes
2 garlic cloves, finely chopped
1 dried hot red chilli, such as guindilla, deseeded and finely chopped
1 tablespoon finely chopped fresh flat leaf parsley
90 ml olive oil
1 1/2 teaspoons red wine vinegar
sea salt and freshly ground black pepper
3 ripe medium tomatoes
2 garlic cloves, finely chopped
1 dried hot red chilli, such as guindilla, deseeded and finely chopped
1 tablespoon finely chopped fresh flat leaf parsley
90 ml olive oil
1 1/2 teaspoons red wine vinegar
sea salt and freshly ground black pepper
method
1. To marinate the cutlets, put the garlic, paprika, thyme sprigs and leaves, olive oil, salt and pepper in a flat dish and stir to mix. Add the cutlets, turn to coat and let marinate for 2 hours or overnight.
2. Heat a ridged stove-top grill pan until smoking, then add the cutlets and cook for 3 minutes on each side. Alternatively, cook on a preheated barbecue.
3. Meanwhile, to make the salsa salmoretta, put the shallot in a bowl and cover with cold water.
4. Cut a cross in the top of each tomato and put under a preheated hot grill for 5 minutes, turning twice, until the skins are wrinkled and the flesh is soft. Peel, deseed and finely chop the flesh, then put in a bowl.
5. Meanwhile, crush the garlic, chilli and parsley to a paste with a mortar and pestle. Work in two-thirds of the chopped tomatoes. Drain the shallot and crush half of it with the tomatoes. Still stirring with the pestle, gradually add the oil to emulsify.
6. Stir in the vinegar, the remaining tomatoes and shallot, salt and pepper.
7. Serve the salsa with the cutlets.
2. Heat a ridged stove-top grill pan until smoking, then add the cutlets and cook for 3 minutes on each side. Alternatively, cook on a preheated barbecue.
3. Meanwhile, to make the salsa salmoretta, put the shallot in a bowl and cover with cold water.
4. Cut a cross in the top of each tomato and put under a preheated hot grill for 5 minutes, turning twice, until the skins are wrinkled and the flesh is soft. Peel, deseed and finely chop the flesh, then put in a bowl.
5. Meanwhile, crush the garlic, chilli and parsley to a paste with a mortar and pestle. Work in two-thirds of the chopped tomatoes. Drain the shallot and crush half of it with the tomatoes. Still stirring with the pestle, gradually add the oil to emulsify.
6. Stir in the vinegar, the remaining tomatoes and shallot, salt and pepper.
7. Serve the salsa with the cutlets.
serving amount
serves 4
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