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Lamb cutlets with eggplant purée, parsley and lemon salad


You'll need

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

Method

  • 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). 


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Oct 2011

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