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Grilled lamb cutlets with yoghurt and fresh chilli chutney

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2015

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