Lamb Cutlets with Rojo Sauce
Grilled lamb cutlets from Willow Grange Farm Butchery, which were beautiful.
Mojo Rojo is a sauce from the Canary islands.
Cooking surfaces
On the coals
then
BBQ Temperature
Ingredients
- 2 red peppers
- 1 chilli
- 3 garlic cloves, chopped
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 slice of white bread, preferably stale
- 3 tbsp red wine vinegar
- 4 lamb cutlets
Method
- Set up your Egg for a cook at 200°C.
- Place your red peppers and chilli, directly onto the burning charcoal turning every few minutes. Cook the peppers for about 15 to 20 minutes until the peppers are starting to soften and the skins are nicely blackened.
- Remove your peppers from the Egg and pop them in a plastic bag to steam for a few minutes. Tie up the top of the bag. The peppers will steam and this will help to make removing the skin a lot easier.
- Place the stainless steel grid into the Egg, ready for the lamb.
- Set the peppers aside until cool enough to handle.
- When ready, remove the top of the pepper, skin and seeds. Chop up into slices.
- You'll need to blitz the sauce ingredients.
- Place the chopped red peppers, chilli and garlic, together with the cumin, salt and paprika into your mixer.
- Tear up the bread and then give all the ingredients a good blitz.
- Place the lamb cutlets on to the stainless steel grid, fat side down initially, to render the fat. You're looking for the fat to be nicely brown and crispy.
- Lay the cutlets flat on the grid. Cook them for a couple of minutes and then spin them.
- You'll then need to flip them over to cook the second side.
- You're looking to cook them until the internal temperature reaches about 52°C. They'll continue to cook to reach your target temperature of 57-58°C for medium rare, whilst they rest.
- Serve the lamb with the Rojo sauce.