Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Rub 1 tablespoon oil all over the peppers, place them skin-side up in a large roasting tin and roast for 35-40 minutes, or until the skins are charred. Cover and set aside to cool slightly, then peel off the skins.
2. Toast the walnuts in a frying pan for 5 minutes over a medium heat, shaking occasionally. Set aside.
3. Place the skinned peppers, 100g of the toasted walnuts and all the other ingredients except the lamb and mint in a food processor; season well and blend to a smooth paste. Add the remaining walnuts and pulse the mixture briefly to a coarse paste.
4. Put the lamb cutlets into a bowl and rub half the muhammara over them. Cover and marinate for at least 30 minutes, or chill overnight.
5. Preheat the grill to high. Brush the cutlets with the remaining oil and put them on a grill tray. Grill for 5-7 minutes on each side, depending on how well done you like your lamb. Serve the cutlets scattered with the mint leaves, with the remaining muhammara on the side.