Name: Lamb cutlets with eggplant purée, parsley and lemon salad
Cook time: 30 min
Total time: 30 min
Ingredients: 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

Ingredients

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

Main

1.Preheat oven to 220C. Combine lamb, oregano, olive oil, garlic and lemon rind in a large bowl and set aside to marinate.

2.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.

3.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).

4.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).
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

Related stories