Natural lamb cutlets with tomato-mint jam

Ingredients:

• 8 lamb loin cutlets (approximately 220 g each, 4 cm thick), center cut
• 1 cup chopped fresh mint
• 0.5 tbsp. panko breadcrumbs or matzo meal
• 1/4 cup olive oil
• 2 cloves garlic (1 minced, 1 whole)
• 2 tsp chopped fresh rosemary
• 1/4 tsp red pepper flakes
• 450 g cocktail tomatoes (such as Campari), halved
• 1 tbsp sherry vinegar or lemon juice
• 3/4 teaspoon sugar

Preparation:

1. In a medium bowl, combine 3/4 cup mint, panko or matzo meal, and 2 cups olive oil. Add minced garlic, 1 teaspoon rosemary, red pepper flakes, and 1/2 teaspoon salt and stir to combine.
2. Unfold the "tail" of each lamb cutlet (the long, thin slice folded around the cutlet). Sprinkle the lamb with salt, then press the flour mixture under the tail section; fold the tail section around the filling and tie with kitchen string. Place the cutlets on a plate, cover with plastic wrap, and refrigerate for 2-4 hours.
3. Preheat oven to 230°C. Remove the patties from the refrigerator 20 minutes before frying.
4. Make tomato-mint jam:
   
   On a rimmed baking sheet, combine the tomatoes, whole garlic clove, 1 tablespoon olive oil, and the remaining 1 teaspoon rosemary. Bake in the oven until the tomatoes are lightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until smooth. Stir in the remaining 1/4 cup mint and season with salt.
5. Heat a skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Cook the patties until golden brown, about 3 minutes per side. Using tongs, flip them over and cook until the fat is browned, about 2 minutes.
6. Transfer to a rimmed baking sheet and roast in the oven until a thermometer inserted into the center registers 140°F (60°C), about 10 minutes. Let rest for 5 minutes, remove the kitchen string, and serve the lamb with tomato-mint jam.