BBQ Scotch Lamb Cutlets with Pickled Red Onion & Chilli Soured Cream
- 16 French trimmed Scotch Lamb Cutlets
- 1 garlic clove, peeled & crushed
- 1 tsp. of sumac, plus a little extra to serve
- 1 tsp. of dried oregano
- 4 tbsps. extra-virgin olive oil
- Juice of a small lemon
- 2 medium onions, peeled
- 2 tbsps of red wine vinegar
- 1 tsp of caster sugar
- salt & pepper
- 1 tsp. chipotle chilli paste
- 150ml soured cream
- 100g baby salad leaves
- 50g rocket leaves
- 10g of small fresh mint leaves
Prepare the dressing for the lamb by placing the crushed garlic, sumac, dried oregano, olive oil and lemon juice in a small bowl, stir and set aside.
Slice the red onions thinly into rings using a mandolin or sharp knife. Put them in a bowl, making sure the onion rings are separated, and add the red wine vinegar, caster sugar, a pinch of salt and freshly ground pepper and stir to combine. Set aside for 10 minutes until the onion rings have softened.
Spoon the soured cream into a bowl, stir through the chilli paste and place in the fridge until ready to serve.
Mix the salad leaves and mint together in a bowl and refrigerate.
Preheat the BBQ. Season the cutlets on both sides with a little salt and freshly ground pepper and place on the hot grill for 2-3 minutes (medium rare) each side, spooning over a little of the lamb dressing for the last minute.
Sear the fat by holding the cutlets fat side down for one minute with a pair of tongs. You may need to cook the cutlets in batches and very thick chops may take a minute or two longer. Alternatively, if you do not have a BBQ, you can cook the cutlets on a hot griddle pan on the stove as above.
Place the cutlets on a warm serving platter and sprinkle with a little extra sumac. Drizzle the mint and rocket salad with any leftover dressing, and serve with the pickled red onion and chili soured cream.