Lamb Cutlets with Tomato Relish

Method

1. Heat a large frying pan on high with a splash of oil. Add pickled onions and cook 3-4 minutes, tossing occasionally until golden.
2. Pour in tomatoes, brown sugar and vinegar. Bring mixture to the boil, stirring, over a high heat. Reduce heat to low and simmer 5 minutes until thickened. Season to taste and set aside to cool.
3. Preheat a chargrill pan or barbecue grill on high. Brush cutlets with oil and season well.
4. Grill cutlets 3 minutes each side. Serve cutlets with relish, salad and grilled focaccia (optional).

Tip: The relish will keep for up to 1 week in an airtight container in the fridge.