Sumac-crusted Double Lamb Cutlets with Caponata and Salmoriglio | Fast Ed

Ingredients

• 2 tsp ground sumac
• 1 tsp ground cumin
• Pinch chilli powder
• 4 x double lamb cutlets, French trimmed
• 1 large eggplant, diced
• 1 cup extra virgin olive oil
• 1 brown onion, diced
• 1 red capsicum, diced
• 2 sticks celery, diced
• 1 Tbsp baby capers, chopped
• 8 cloves garlic, chopped
• 400g can diced tomatoes
• 2 tsp red wine vinegar
• 1 tsp brown sugar
• Sea salt flakes and freshly-milled black pepper
• 1 bunch basil leaves, sliced
• 1 bunch oregano leaves, chopped
• 1 bunch parsley leaves, chopped
• 4 lemons, segmented and diced