On the Coals Cutlets & Mojo Rojo by Tommy Banks | Recipe by sousvidetools.com

Method

Mojo Rojo

• In a pan roast the seeds
• Add the seeds, oil and vinegar to a blender.
• Over the coals of a BBQ roast the pepper until the skin is completely charred.
• Remove the charred skin, cut in half.
• Take the soaked chillies and de-seed them and scrape the flesh away from the skin.
• Cut the red chilli in half, remove the seeds and slice a quarter into small pieces.
• Add the remaining ingredients to the blender and on high-speed blend for 4 minutes.
• Pass through a sieve for a fine sauce or leave for more texture.

Lamb Rack

• French trim your lamb rack by removing the excess fat, down to the loin, scrape the bones clean and season with plenty of salt and oil.
• Cut between each bone to make 5 to 6 cutlets per rack.
• On the lowest tier begin to cook the cutlets, you want the coals to glowing red to get a deep caramelisation quickly.
• We suggest serving the lamb medium rare. Cook for 4 to 5 minutes, turning every minute.
• Keep turning and then rest for 5 minutes on the highest tier.
• Make sure to dunk the lamb in plenty of mojo rojo before diving in.