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Use the salsa over anything and everything - roast leg of lamb or beef sirloin, whole roasted snapper, pork cutlets.


  • 3 cloves garlic
  • sea salt
  • 2 long red chillies, split and deseeded
  • 80ml extra virgin olive oil
  • 16 lamb cutlets
  • freshly ground black pepper
  • tomato, almond and chilli salsa (see below)
  • lemon cheeks, to serve
  • For tomato, almond and chilli salsa
  • 6 cloves garlic
  • 2 tsp sea salt
  • 4 long red chillies, split, deseeded and roughly chopped
  • 100g almonds, roasted
  • 4 large vine-ripened tomatoes, peeled, deseeded and diced
  • 4 tbsp flat-leaf parsley, finely shredded
  • splash of red wine vinegar
  • 1/3 cup extra virgin olive oil
  • freshly ground black pepper


For the salsa, pound the garlic with half the sea salt in a large mortar and pestle, followed by the chilli. Add the almonds and pound until well crushed, then add the tomato and remaining salt and gently crush. Transfer to a bowl, add the parsley and red wine vinegar and stir through, drizzle in extra virgin olive oil and add a grind of fresh pepper.

For the cutlets, put the garlic and some sea salt in a mortar and pestle. Add the chilli and continue to pound, then stir through the extra virgin olive oil. Rub the cutlets with the marinade, cover and set aside for 30 minutes to let the flavours infuse.

Preheat the barbecue to hot and make sure the grill bars are clean. Put the cutlets on the grill and cook for about 3 to 4 minutes on each side. Remove from grill and rest in a warm place for 5 minutes.

Place 4 lamb cutlets on each of four plates. Pour the juices from the resting plate over and season with freshly ground pepper. Spoon over salsa and serve immediately with a lemon cheek on the side.

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