Ingredients

The following ingredients have 4 Servings
  • 2 tomatoes (small-medium in size)
  • 1 jumbo garlic clove
  • 2 tsp olive oil
  • pinch smoked sea salt flakes
  • 12 lamb cutlets
  • freshly ground black pepper

Instruction

  • You will need a very good, sharp knife (I used my Robert Welch paring knife which is part of the set I link to on this page) and a garlic press. (See my intro notes on why a garlic press is essential for this recipe.)
  • Dice the tomatoes into very small pieces and place in a small bowl.
  • Crush the garlic into the tomatoes using a garlic press. I advise you open the little section and rearrange the residue to crush again: you need as much minced garlic as possible from one large clove.
  • Add the olive oil and a pinch of smoked sea flakes. Stir to evenly combine. Cover and set aside while you cook the lamb.
  • Cook the lamb cutlets on the BBQ until done to your liking. TOP TIP: I always start by balancing the cutlets on their fat end to crisp it up first before turning the chops on their sides to cook. This is best done using tongs to balance them.
  • Season the cooked lamb chops with smoked salt flakes and freshly ground black pepper and serve with the tomato and garlic relish alongside.