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Ingredients
8 Lamb cutlets
8 stems of rhubarb
2 long red chilli, finely chopped
8 shallots, finely sliced
1 tbsp baby capers
1 large garlic clove, finely chopped
80 ml balsamic vinegar
10cm knob of ginger, grated
Olive oil
Salt and pepper
Method
Heat a fry pan and add a splash of olive oil then toss in the rhubarb, chillies, garlic, shallots and ginger and fry until the rhubarb starts to break down.
Add the capers and balsamic vinegar and cook until the vinegar has reduced to a syrup
Baste the cutlets with olive oil salt and pepper and grill to your liking, serve on a lettuce leaf topped with rhubarb and chilli jam.
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