Grilled lamb cutlets with yoghurt and fresh chilli chutney

AT A GLANCE

  • Serves 4 people

This fast fresh green chilli relish adds a vibrant note to the lamb.

  • 150 gm (¾ cup) black or small French-style green lentils, rinsed
  • 8-12 lamb cutlets
  • 6 baby eggplant, or 1 large eggplant, thickly sliced
  • 80 ml (1/3 cup) olive oil
  • To serve: extra-virgin olive oil
  • 280 gm (1 cup) yoghurt
  •  
  • Fresh chilli chutney
  • 1 tsp each cumin and coriander seeds
  • 1 cup (firmly packed) each mint and coriander, coarsely chopped
  • 2 long green chillies, finely chopped
  • 1 tsp finely grated ginger
  • 1 small garlic clove, crushed
  • Juice of 1 lemon, or to taste
  • 2 tsp coconut palm sugar, grated
01   Cook lentils in a saucepan of boiling unsalted water until tender (15-25 minutes), then drain well and set aside.
02   Meanwhile, combine lamb and eggplant in a bowl, season to taste, drizzle with oil and toss to coat well. Heat a char-grill pan over high heat, add eggplant and lamb in batches and grill, turning occasionally, until lamb is cooked medium and eggplant is charred (6-7 minutes). Let lamb rest and set eggplant aside.
03   For fresh chilli chutney, dry-roast spices in a small frying pan over medium heat until fragrant (1-2 minutes). Transfer to a blender and leave to cool, then add remaining ingredients and 50ml water and blend until smooth. Season to taste with salt and lemon juice.
04   Scatter lentils on a serving platter, top with eggplant, then lamb and top with dollops of chutney, drizzle with olive oil and serve with yoghurt.

Topics:

CUMIN, YOGHURT, CHILLIES, CORIANDER, MODERN AUSTRALIAN, MAIN, LAMB, MINT, EGGPLANT, GINGER, SPRING, LENTILS, FAST

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2015

Nov 2015

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