Lamb Cutlets with Tomato Butter
Grace Thomas
Rated 5.0 stars by 1 users
Servings
4
Cook Time
20 minutes
Ingredients
- 12 Great Southern lamb cutlets
- 1 tablespoon Squeaky Gate extra virgin olive oil (The All Rounder)
- 1 sprig of thyme, leaves picked
- 2 Roma tomatoes, sliced in half lengthways
- 115g Western Star Original Salted Butter, at room temperature
- 1 teaspoon flaky sea salt
- Freshly ground black pepper
Directions
- Ignite charcoal in the CUBE or CUBE 360. This is quick and fast cooking!
Place the tomatoes halves directly onto the grill and cook for 2 minutes on each side until charred and tender. Remove and set aside to cool, then roughly chop.
In a medium bowl, whip the butter with the salt, pepper and thyme leaves with a fork. Roughly chopped and cooled tomato and then whip into the butter. Place in the fridge to set aside until serving.
Brush on a small amount of olive oil (you can use your fingers or a brush for this) and then season both sides of the cutlets with salt and pepper. Place onto BBQ grill for 2-3 minutes each side for medium-rare, or until cooked to your liking.
Serve the still-warm grilled lamb cutlets with a smear of butter. Sprinkle with a little more sea salt and a grind of pepper to serve
