Lamb cutlets with chilli jam
We had less than an hour between getting home from work and leaving again to see a play. One thing I've learned is that it doesn't matter how good a show is, it's never going to hold my attention if I'm hungry, so I always, always have to eat first. This is how I dealt with it, one of my lightning-fast little dinners that take less than 10 minutes to get together.
Lamb cutlets with chilli jam
For 2.
Set your oven to 220°C (425°F) and heat an ovenproof frying pan over medium-high heat. Brush 4 lamb cutlets with olive oil and season with salt and pepper. Seal them, just a minute a side in the pan, then brush both sides with chilli jam. Throw in a handful of halved cherry tomatoes and put the pan into the oven for 5 minutes. Plate them up over baby spinach leaves and deglaze the pan with a splosh of rice vinegar for a delicious sauce and dressing.
