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https://www.lifestylefood.com.au/recipes/489/double-lamb-cutlets-grilled-red-onion-eggplant-and-tabbouli

LifestyleFOOD.com.au

Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli

Ingredients

  • Marinade

  • 1 cup Olive Oil

  • 1 Clove Garlic crushed

  • 2 tablespoons Lemon Zest

  • 1 teaspoon Cumin roasted and ground

  • 1 teaspoon Coriander roasted and ground

  • Tabbouli

  • 0.5 cup burghal soaked in 1/2 cup cold water overnight

  • 1 cup Parsley chopped

  • 0.25 cup Mint leaf chopped

  • 1 small Red Onion

  • 2 Tomatoes seeded and diced

  • 0.25 cup Extra Virgin Olive Oil

  • 0.25 cup Lemon Juice

  • 2 Garlic Cloves crushed

  • Salt & Pepper

  • Char Grilled Eggplant

  • Olive Oil

  • 6 Slices Eggplants

  • 6 Slices Eggplants 20mm thick

  • Salt & Pepper

  • Grilled Red Onions

  • 4 Red Onions

  • Olive Oil

  • Salt & Pepper

  • 1 tablespoon Butter

  • 2 tablespoons red wine vinegar

  • Lamb

  • 3 8 cutlet lamb racks best end

Method

  • Marinade:

  • 1.

    Grind cumin seed and coriander seed, place into dry pan and roast.

  • 2.

    Place olive oil, crushed garlic, lemon zest, cumin and coriander in baking dish and mix.

  • 3.

    Divide 8 cutlet rack into quarters.

  • 4.

    For presentation cut one bone off the double lamb cutlet.

  • 5.

    Trim a little excess fat.

  • 6.

    Place in dish, drizzle with oil and cover with marinade.

  • 7.

    Cover with clingwrap and put in fridge to marinade for several hours.

  • Tabbouli:

  • 1.

    To prepare tabbouli, mix burghal, chopped parsley, chopped mint, spanish onion, diced tomato, olive oil, lemon juice, garlic, salt and pepper.

  • 2.

    Sit for several hours.

  • Char Grilled Eggplant:

  • 1.

    Brush Eggplant with olive oil, a little salt and pepper and grill on a grid pan.

  • 2.

    Fry spanish onion with olive oil, add red wine vinegar and a knob of butter at the end.

  • Lamb:

  • 1.

    Divide 8 cutlet rack into quarters.

  • 2.

    For presentation cut one bone off the double lamb cutlet.

  • 3.

    Trim a little excess fat.

  • 4.

    Place in dish, drizzle with oil and cover with marinade.

  • 5.

    Cover with clingwrap and put in fridge to marinade for several hours. Alternatively marinade overnight.

  • 6.

    Place cutlets in frypan, season with salt and pepper, brown.

  • 7.

    Use a heavy based cast iron pan or a pan with a metal handle that can go from the stove top to the oven.

  • 8.

    Preheat the oven to 220 celsius, place frypan into oven and bake for 8-10 minutes.

  • 9.

    Remove, let rest for 5 to 8 minutes.

  • To Serve:

  • 1.

    To serve, pile tabbouli in centre of plate, place eggplant and onions to the side and sit two cutlets on top, pour over a demi glase.

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