Lamb cutlets with tumbet recipe | delicious. magazine

Ingredients

• For the spicy tomato sauce (see tips)
• 250ml extra virgin olive oil
• 2 onions, finely diced
• 3 carrots, finely diced
• 2 leeks, white part only, finely diced
• 1 bay leaf
• 150g pancetta, diced
• 150g chorizo, diced
• 2 dried choricero peppers, soaked in water and finely chopped
• 4 dried chillies, soaked in water and finely chopped
• 1 teaspoon smoked paprika
• 1kg good quality tinned plum tomatoes, blitzed
• sea salt and freshly ground black pepper
• 2 teaspoons sugar, or to taste
• For the tumbet
• 2 large red peppers
• 1 aubergine, sliced into 1cm rounds
• 50ml extra virgin olive oil, plus enough for the potatoes
• 1 potato, sliced into 1cm rounds
• For the lamb
• 8 lamb cutlets (ask your butcher to French trim these for you)
• For the ajillo
• 4 cloves of garlic, very finely chopped
• 4 tablespoons flat parsley leaves. very finely chopped
• 200ml extra virgin olive oil