Marinated Lamb Cutlets, Eggplant Puree & Tomato Olive Salad

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lamb cutlets eggplant puree tomato salad recipe

Recipe: Lamb cutlets, eggplant puree and tomato olive salad

I made this lamb cutlet recipe for dinner the other day and we had them with a fresh tomato and olive salad and some eggplant baba ganoush I prepared earilier. You can get some pre-made baba ganoush to save time of course.

I fried the lamb cutlets using Heston Blumenthal’s method, which involves turning the meat over frequently rather than cooking on each side for equal amount of time and turning only once. This distributes the heat more evenly making sure you have a well cooked yet juicy tender centre. Resting the meat for half its cooking time is still essential to trap all the juices in and keep the meat moist.

Ingredients

Go to Baba ganoush recipe to make beforehand.

  • 8-9 French-trimmed lamb cutlets
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (sweet paprika is also fine)
  • 1 tsp ground coriander seeds
  • 1 tbsp lemon juice
  • 1 1/2 tsp sea salt
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • A pinch of cracked pepper

Tomato & Olive salad

  • 1 punnet of cherry tomatoes (about 2 cups), cut in halves
  • 6-7 Kalamata olives cut in quarters
  • 1/2 small Spanish onion, finely diced
  • 1 tbsp chopped parsley
  • 1 tbsp olive
  • 1 tbsp Apple Balsamic Vinegar or Apple Cider Vinegar
  • Pinch of sald and pepper

Instructions

  1. Mix spices, salt, pepper, olive oil and tomato paste and rub all over lamb cutlets. Marinade for at least 20 minutes at room temperature. If marinating overnight in the fridge, bring to room temperature before cooking (about 15-20 minutes).
  2. Heat a large frying pan or grill to high and fry lamb cutlets for 1 1/2 minutes on each side, turning twice and then for a further 1 minute on each side, a total of 4 minutes on each side. Set aside for 2-3 minutes before serving.
  3. Mix all salad ingredients together and serve with lamb cutlets and eggplant purée, aka baba ganoush.

Preparation time: 20 minutes
Cooking time: 8 minute

Number of servings: 3

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One Comment

  1. Melissa
    Posted April 5, 2013 at 12:59 am | Permalink

    This was absolutely delicious! My partner was almost licking the plate clean! The only thing I added was a light yoghurt dressing with lemon juice, fresh mint, garlic and tabasco. The whole dish was so full of flavour and extremely easy to make. Thank you Irley :o) Loving the website for inspiration every day

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