Jerk Lamb Chops with Mango Salsa

This is such a fancy and impressive dinner, one that you can pull together in little more than 20 minutes. Lamb cutlets are so tender that you don’t need to do much to them; they’re lovely pink inside, but if you prefer them a little more well done, add a couple of minutes per side to the cooking time. Serve with flatbreads and the chutney for a tasty midweek treat. 

Serves 4

Ingredients 

8 lamb cutlets on the bone 

2 tbsp Jerk blend

1 tbsp olive oil

Salsa

1 mango

1 avocado

150g (5½oz) cherry tomatoes

½ Romano or regular red (bell) pepper

Zest and juice of 1 lime

2 tsp Jerk blend

Pinch of salt, to taste

Handful of coriander leaves

To serve 

4 flatbreads, warmed according to packet instructions 

Method 

Put the chops on a board or plate and flatten them a little with your hands. Mix the jerk seasoning with the oil and rub it all over the chops – meat and fat. Leave the chops for an hour if you have time; if not, leave them while you make the salsa.

Peel and dice both the mango and the avocado flesh. Dice the cherry tomatoes, strip the seeds and membrane from the pepper and dice it too. Put everything into a bowl and dress with the lime zest and juice, jerk and salt. Add the coriander, give the salsa a stir and taste for seasoning.

Heat a dry frying pan (skillet) over a moderate-high heat. Cook the chops balanced on their layer of fat first, to render it; some will melt into the pan and help cook the rest of the cutlet.

They’ll take a couple of minutes on the fat, then a couple of minutes on each side.

Rest the chops for 5 minutes, then serve with the salsa and warmed flatbreads.