Lamb Cutlets with Tomato Butter

These Lamb Cutlets with Tomato Butter are a great recipe to make use of the abundant Summer tomatoes. The butter can be frozen for up to 3 months and used in recipes for months ahead!

Prep: 10 minutes - Cook: 10 minutes - Serves: 4 as a side - Difficulty: Easy - Recipe: Hayden Quinn

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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 flakey sea salt  
Freshly ground black pepper

Method

Step 1. Heat Everdure CUBE coals to a high heat. This is quick and fast cooking! 
Step 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. 
Step 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. 
Step 4. Paint 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. 
Step 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.