Grilled Lamb with Tomato Salsa Recipe

Ingredients

• 12 lamb cutlets, trimmed
• salt and freshly ground black pepper
• 4 ripe plum tomatoes, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• cilantro leaves, chopped, to garnish
• small bunch of mint leaves, chopped, to garnish

• 3 garlic cloves, chopped
• 1 red chile, seeded and chopped
• 1 tsp coarse salt
• small bunch of cilantro, chopped
• small bunch of flat-leaf parsley, chopped
• 2 tsp ground cumin
• 1 tsp paprika
• 5 tbsp olive oil
• 1 lemon juice

1. For the marinade, place the garlic, red chile, and coarse salt in a mortar and pestle and pound until they form a paste. Add the cilantro and parsley and pound to a coarse paste. Add the cumin and paprika, then pour in the oil and lemon juice. Mix well.
2. Place the cutlets in a dish. Rub the marinade over the lamb and marinate for 30 minutes.
3. Season the tomatoes and drizzle with the olive oil, balsamic vinegar, cilantro, and mint. Set aside.
4. Preheat the broiler to its highest setting. Remove the cutlets from the marinade and broil for 5 minutes on each side, or until cooked through and crisp. Serve the lamb with the tomato salad on the side.