2 x 2 bone lamb cutlets
1 x large sweet potato (orange flesh)
Salsa
1.5 red onions cut brunnoise
5 spring onions fin cut
1 green chillies fine dice
1 red chillies fine dice
5 leaves fresh mint chopped
60ml sweet chilli sce
80g diced tinned red pepper (small dice)
350g sugar snap peas ½ diced
Olive oil
Coriander
Make salsa by mixing all the salsa ingredients listed above together, reserving half the sugar snaps to one side.
Peel and cut the sweet potato into neat wedges and roast.
Remove one bone from each cutlet and then clean the remaining bone in each cutlet. Take each cutlet and season well then seal the cutlets on a hot griddle.
Remove from griddle and place on baking tray in preheated oven (180oC) and cook the lamb until just pink, once it is cooked remove from oven and rest the meat at room temperature for 5-10mins. Take the cutlets once rested and slice, now arrange the lamb on a plate with the sweet potato wedges around the outside and the reserved sugar snaps in the middle under the meat, take the warmed salsa and place across the top of the meat.
Norman Webb. Head Chef.
