Captain Caveman Chops
1 When the temperature on your wood-fired oven has reached roughly 220C (check with your thermometer) and the smoke and flames have died down, start cooking.
2 Using a sharp knife, carefully score crosses into the fat of the cutlets, then season and drizzle with olive oil. Transfer the lamb to your preheated roasting dish and cook for 10–15 minutes, until gnarly.
3 Meanwhile, place the prunes and apricots on an oven tray and pop in the oven for 5 minutes. Add to a bowl with the vinegar and leave to soak for about 5 minutes to plump up.
4 Whizz the soaked fruit with the mint in a blender, adding a splash of water to loosen, if needed. Set aside. 5 For the gremolata, finely chop the parsley on a board along with the citrus zests and garlic. Set aside. 6 Cook the cracked wheat according to packet instructions. Dress with a little olive oil and the juice of 1 lemon. 7 Pile the cracked wheat onto a large serving platter, then stack the chops on top. Scatter over the gremolata and serve with the prune and apricot sauce on the side.
Per serving 560 cals, 41g fat (21g saturated), 26g protein, 18g carbs, 7g sugars