Lamb Cutlets with Seared Eggplant, Tomatoes and Mint Sauce
Lamb Cutlets with Seared Eggplant, Tomatoes and Mint Sauce
Mint Sauce
Large handful mint leaves
1 small clove garlic, chopped
3 tablespoons white wine vinegar
1 teaspoon sugar
4 tablespoons hot water
pinch of chilli flakes
1 teaspoon sesame oil
Put everything in a small food processor and process until smooth. Taste and season with salt.
Place in a small bowl and reserve.
Lamb
1 clove garlic, finely chopped
1 teaspoon dried oregano
6 tablespoons extra virgin olive oil
2 x 8 bone Frenched lamb racks, sliced into cutlets
1 large eggplant, sliced 1cm thick
250g cherry tomatoes, halved
small handful mint leaves
Preheat the oven to 200°C
Put the garlic, the oregano and 3 tablespoons of the oil in a bowl.
Season with salt, mix well and rub all over the lamb.
Reserve.
Heat a large frying pan over high heat and place the eggplant slices in batches side by side in the pan.
Allow to brown well, turn over and brown on the other side.
Repeat until all the eggplant is browned.
Place the eggplant slices on a warm serving platter.
Place the pan back on high heat and fry the cutlets a few minutes on each side until browned.
Put the cooked cutlets on the eggplant.
Sprinkle the cherry tomatoes, the remaining garlic and oil and the mint sauce over everything.
Sprinkle the mint leaves on top.
Good with steamed rice.
Serves 4.
