Indulge in this nutritious high protein, high taste lamb main recipe by Jacqui Gowan of The Burlington restaurant.


  • 3.5kg eggplant

  • 1kg red capsicums roasted skinned seeded and diced

  • 400g red onions finely diced

  • 1kg Roma tomatoes skinned and diced

  • 30g garlic finely diced

  • 40g long red chillies deseeded finely chopped

  • 15g mint leaves chiffonade

  • 25g parsely leaves chffonade

  • 1 bunch oregano chiffonade

  • 1 bunch Marjoram chiffonade

  • 35ml lemon juice

  • 200ml extra virgin olive oil

  • salt/pepper

  • Milly Hill lamb rump


  • 1.

    Half the eggplants, score the meat deeply and place plenty of salt in the eggplant allow to stand for 15min rinse and pat dry

  • 2.

    Oil a grill and place the eggplant on the grill scored side down till coloured place on a tray and place in the oven until soft

  • 3.

    Scoop out the meat and roughly chop and leave aside

  • 4.

    In a pan sauté onion and garlic until soft add the chilli and sauté for 1min remove from heat and add the diced eggplant, capsicum and tomatoes mix well

  • 5.

    When mixture is cool add the herbs, lemon juice, oil and correct with salt and pepper

  • 6.

    Serve with grilled lamb rump


Served as part of a special Burlington Light Lunch menu.

Nutritional notes:

• Minimal carbohydrates

• High in protein from the lamb

• Good source of antioxidants

• Good source of antioxidants from the tomatoes and herbs

• Good source of Vitamin C from the tomatoes

• The dish as moderate fat content (although it is largely good fat as the olive oil which is high in monounsaturates).

• This dish also contributes to our daily fibre requirements.

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