Lamb cutlets with eggplant purée, parsley and lemon salad

AT A GLANCE

  • 2 eight-cutlet lamb racks, cut into double cutlets
  • ½ tsp dried Greek oregano (see note)
  • 1 tbsp olive oil
  • Finely grated rind 1/2 lemon
  •  
  • Eggplant purée
  • 2 eggplant (about 630gm)
  • 1 tsp unhulled tahini past
  • 1 small garlic clove, finely chopped
  • Finely grated rind of ½ lemon
  • 75 ml olive oil
  •  
  • Parsley and lemon salad
  • 1½ cups (firmly packed) flat-leaf parsley
  • 100 gm Greek feta, coarsely crumbled
  • 2 lemons, segmented, juice reserved
  • ½ Spanish onion, thinly sliced, rinsed
  • Pinch of sumac
  • To serve: toasted sesame seeds
01   Preheat oven to 220C. Combine lamb, oregano, olive oil, garlic and lemon rind in a large bowl and set aside to marinate.
02   For eggplant purée, char-grill eggplant over an open flame on your stovetop, turning occasionally (10-15 minutes; see note). Halve eggplant, drain in a colander, scoop out flesh with a spoon (discard skin), pound in a mortar and pestle with remaining ingredients (except oil), season to taste and gradually add oil until combined.
03   Heat a char-grill pan over high heat, add lamb and turn occasionally until seared (2-3 minutes), then transfer to oven and cook until cooked to your liking (5-7 minutes for medium-rare). Cover with foil and rest (5 minutes).
04   For parsley and lemon salad, toss ingredients in a bowl, season to taste and serve with lamb and eggplant purée, scattered with sesame seeds.

Note If you don't have a gas stovetop, roast the eggplant in the oven at 220C, turning occasionally, until skin softens (20 minutes). 

Topics:

GREEK, SPRING, MAIN, EGGPLANT, PARSLEY, FAST, LAMB, LEMONS

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

FEATURED IN

Oct 2011

Oct 2011

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