Lamb Cutlets with Smoky Eggplant
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Lamb Cutlets with Smoky Eggplant

Lamb Cutlets with Smoky Eggplant

Ingredients

Method

  • 12 French-trimmed lamb cutlets
  • 1 tbsp each garam masala, ground coriander and cumin
  • 3 cardamom pods, seeds only
  • ½ bunch each mint leaves, parsley and coriander
  • 2 green chillies, roughly chopped
  • ½ lemon, zest only
  • 2cm piece of ginger
  • Olive oil
  • 2 eggplants
  • A pinch of thyme leaves
  • 2 garlic cloves
  • 1 tbsp tahini
  • Lightly toast the coriander, cumin, garam masala and cardamom in a dry pan, then add to a food processor with the herbs, chillies, lemon zest, ginger and a good glug of olive oil. Whizz to a paste, then slather all over the lamb cutlets and leave to marinate in the fridge overnight.
  • Heat the oven to 190C and heat a griddle pan on the hob. Char the eggplants all over until almost burnt, then pop on a tray and roast in the oven for 30 mins. When very soft, leave to cool and scrape out the flesh. Add the eggplant flesh to a food processor with the thyme, garlic and tahini, and whizz until combined. Season well.
  • Griddle the coated lamb cutlets for about 3 mins on each side, then serve with the reheated eggplant puree and any greens you fancy.
80 mins
6 serving

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