Chilli Lamb Cutlets
prep: 25 mins
cook: 14-17 mins, plus resting
60 g/2 1/4 oz fresh parsley leaves
2 garlic cloves
juice of 1 lemon
1-2 red chillies or green chillies
1 tbsp sweet paprika
4 tbsp olive oil
4x 5-cm/2-inch thick lamb cutlets
salt and pepper
pittas, to serve
1 cucumber
1 tbsp fresh parsley leaves
225 g/8 oz cherry tomatoes
juice of 1 lemon
1/2 tsp salt
1. Put the parsley, garlic, lemon juice, chillies, paprika and one teaspoon of salt into a food processor and process until smooth. Add the oil and process to combine. Season the lamb with pepper and salt, then coat them on both sides with some of the sauce. Reserve the remaining sauce.
2. To make the salad, dice the cucumber, finely chop the parsley and half the tomatoes, then put them all into a medium-sized bowl. Add with the lemon juice and salt and set aside until ready to serve.
3. Heat a ridged griddle pan over a medium-high heat. Add the chops and cook for about 6 minutes on each side for medium-rare, or a bit longer for medium. Transfer from the heat and leave to rest for a few minutes before serving. Meanwhile, warm the bread under the grill. Serve the chops with the bread, salad and reserved sauce.