*Garlic Lamb Cutlets with a Mint and Sun Blushed Tomato Sauce*
Serves 4

Garlicky grilled lamb cutlets, cooked till just pink inside, with a creamy mint and sun blushed tomato sauce spooned over top.  Delicious!

8 meaty lamb cutlets
4 cloves of garlic, peeled and crushed
sea salt and freshly ground black pepper
olive oil

For the Sauce:
10 fluid ounces of double cream (1 1/4 cups)
2 fat cloves of garlic, peeled and halved
1 tsp Worcestershire Sauce
5 fluid ounces of white wine (5/8 cup)
1 heaped tsp of mint sauce
(from a jar, the stuff with vinegar in it)
2 TBS chopped fresh mint leaves
2 ounces sun blushed tomatoes, snipped in half with kitchen scissors (1/4 cup altogether)
fine seasalt and freshly ground black pepper to taste

Rub the garlic cloves into the lamb cutlets along with some sea salt and olive oil.  Let sit for half an hour, while you make the sauce.

Heat the cream over medium heat along with the 2 cloves of garlic until it comes to the boil. Reduce to a slow simmer and cook for 15 to 20 minutes over very low heat.  At the end of that time, press it through a seive with the back of a spoon into a clean pot.  (the garlic should be soft by then)   Whisk iin the white wine and Worcestershire sauce.  Bring to the boil.  Cook whisking frequently over high heat until reduced somewhat.  Stir in the mint sauce, chopped fresh mint, the sun blush tomatoes and season to taste with some salt and black pepper to taste.  Keep warm while you grill the lamb.

Heat your grill pan.  Sear the lamb cutlets on both sides for several minutes per side, or until they are done to your desire.  We like them pink, which takes 2 to 3 minutes per side, but you may like them more well done.   Place the cooked cutlets onto a heated platter and spoon some of the hot sauce over top.  Garnish with some fresh mint sprigs and pass the remaining sauce at the table.   Steamed rice and a green vegetable go very well with this.