Prep Time: 15 Minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
- 12 Lamb cutlets
- 1 tablespoon Extra virgin olive oil
- 1 sprig of thyme, leaves picked
- 2 Roma tomatoes, sliced in half lengthways
- 115g (4.06 oz) Salted Butter, at room temperature
- 1 teaspoon flaky sea salt
- Freshly ground black pepper
Method
1. Ignite charcoal in the CUBE or CUBE 360. This is quick and fast cooking!
2. 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.
3. 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.
4. 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 Grill for 2-3 minutes each side for medium-rare, or until cooked to your liking.
5. 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