Quick & Healthy Recipe
Whisk together the oil, turmeric and pinch of sea salt in a bowl, then rub onto the lamb chops. Leave to marinate for at least 30 minutes to allow flavour to infuse meat.
While the lamb is marinating, preheat the barbecue to medium.
Cut a cross in the bottom of the tomatoes. Place in a heatproof bowl and pour boiling water over them. Leave for about 1 minute, until the skin starts to curl away from the gross. Plunge the tomatoes into cold water, then slip off their skins. Cut in half and remove the seeds, then chop.
To make the sauce, warm the oil in a small pan over a low heat with the garlic for 30 seconds to flavour the oil. Remove the garlic with a slotted spoon and add the chopped tomatoes.
When the coals are lightly coated with ash and are a medium heat,oil the grill gates. To cook the lamb medium well, grill the chops for 4 to 5 minutes on each side, depending on how thick they are. Alternatively, you could cook them in a pan on the hob.
Spoon the tomato concasse onto four plates. Slice the lamb and toss the baby salad leaves and a squeeze of lemon juice. Place the salad on top of the tomato concasse and serve.