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Lamb Cutlets with Salsa Salmoretta

How to cook: Lamb Cutlets with Salsa Salmoretta

Salsa Salmoretta is a spicy sauce from the Valencia and Alicante region of Spain and makes the perfect accompaniment to grilled or barbecued lamb cutlets. Pork chops are equally delicious marinaded and cooked in this way.


3 garlic cloves, crushed

2 teaspoons sweet Spanish paprika

4 sprigs of fresh thyme (leaves picked off 2 of them)

3 tablespoons olive oil

12 lamb cutlets, trimmed

sea salt and freshly ground black pepper


1 large shallot, thinly sliced

3 ripe medium tomatoes

2 garlic cloves, finely chopped

1 dried hot red chilli, 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


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.

Heat a ridged stove-top grill pan until smoking, then add the cutlets and cook for 3 minutes on each side. Alternatively, barbecue over hot coals.

Meanwhile, to make the salsa salmoretta, put the shallot in a bowl and cover with cold water.

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.

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. Stir in the vinegar, the remaining tomatoes and shallot, salt and pepper.

Serve the salsa with the cutlets.

makes 4 servings

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