Ingredients

• 1½ tsp garam masala
• 1 tsp ground turmeric
• ½ tsp chilli powder
• 1 tsp fennel seeds
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 10 cardamom pods
• seeds removed
• 1 garlic clove
• grated
• 1 tsp salt
• 4 tbsp olive oil
• 2 lemons
• juice only
• 8 lamb cutlets
• 6 plum tomatoes
• 50g/1¾oz unsalted butter
• ½ tsp salt
• 1 tbsp red wine vinegar
• 30g/1oz brown sugar
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh coriander
• 2 tbsp chopped curly parsley
• 2 tsp Dijon mustard
• 1 tsp red wine vinegar
• 4-6 tbsp olive oil
• 50g/1¾oz toasted slivered almonds
• 1 lemon
• cut in quarters

Directions

• For the lamb cutlets
• put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour.
• For the tomatoes
• heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper.
• Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar
• salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness)
• this will take 1-2 hours.
• For the lamb cutlets
• heat a large frying pan and add the butter and oil
• once hot add the lamb cutlets and sear on each side. Set aside to rest.
• For the green sauce
• mix all the ingredients together in a bowl.
• To serve
• place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side.