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.
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
- 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).
- 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.
- 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