Lamb cutlets with romesco and sweet-and-sour grapes
Prep time: 40 minsTotal time: 
Lamb cutlets with romesco and sweet-and-sour grapes
Spice-rubbed lamb chops, scorched over hot coals, piled onto a smoky romesco dip and brightened with pickled grapes make a mouthwatering main. Just bring plenty of flatbreads for scooping up any leftover dip
Prep time: 40 minsTotal time: 
Helen Graves
Helen Graves
Ingredients
- 2 x 265g packs Taste the Difference Welsh Hill Lamb Cutlets
- 1 tbsp sumac
- 2 tsp ground cumin
- 1 tsp olive oil
- large handful fresh mint leaves, shredded
For the sweet-and-sour grapes
- 50ml sherry vinegar
- 3 tbsp maple syrup
- 1 scant tbsp sea salt flakes
- 250g red or black grapes, halved
For the romesco
- 3 roasted red peppers from a jar, drained
- 100g blanched hazelnuts
- 70g fresh white breadcrumbs
- 2 garlic cloves
- 1 tsp smoked paprika
- 2 tbsp sherry vinegar
- 3 tbsp olive oil, plus extra to drizzle
Step by step
Marinate the lamb up to 24 hours ahead. Pickle the grapes and make the romesco up to 24 hours ahead.
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Put the lamb cutlets in a non-metallic bowl and add the sumac, cumin, 1 teaspoon of olive oil and some salt. Mix well, ensuring the chops are well coated. Set aside to marinate if you have time – up to 1 hour at room temperature, or up to 24 hours ahead in the fridge.
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In a bowl, combine 100ml hot tap water with the sherry vinegar, maple syrup and sea salt flakes, then stir until the salt has dissolved. Add the grapes and set aside to pickle in the fridge for at least 1 hour, or overnight.
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Put all the ingredients for the romesco in a food processor and blend to a chunky sauce consistency. Loosen with a small splash of water, if necessary. Season with salt.
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When ready to cook, light the barbecue with the coals banked to one side so that you have a hot zone and a cool zone. When the flames have died down and you have glowing embers, cook the lamb cutlets on the hot side of the barbecue for 2-4 minutes on each side or until cooked to your liking, moving them to the cooler side of the grill to finish cooking if the fire starts to flare up too much. Allow to rest for a few minutes.
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Spread the romesco over a wide serving platter, top with the lamb cutlets and scatter with the pickled grapes. Garnish with the shredded mint and finish with a little extra drizzle of olive oil.
