Spiced Lamb Cutlets, Eggplant Purée & Tomato Olive Salad

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This dish is another instalment in my Complete Paleo Meals series.  It’s inspired by Middle Eastern and Mediterranean flavours and is very moreish; it had me licking my fingers through the whole meal. Succulent lamb cutlets, which are marinated in warm spices ahead of time and grilled to perfection, are paired with baba ganoush inspired eggplant purée and a refreshing tomato, onion and olive salad. Want some bursting flavours in your mouth – cook this!

Variations

For AIP folk or for those avoiding nightshades, I suggest replacing the eggplant purée with cauliflower or sweet potato puree instead. Tomatoes in the salad can be replaced with fresh cucumber and radish. Beefsteak or lamb steak are also great alternatives to lamb cutlets.

Cook’s notes

I fried the lamb cutlets using Heston Blumenthal’s method, which involves turning the meat over frequently rather than cooking it on each side for equal amount of time and turning only once. This distributes the heat more evenly making sure you have a well cooked, yet juicy tender centre. Resting the meat for half its cooking time is essential to trap all the juices in and keep the meat moist. Feel free to cook the lamb cutlets for 4 minutes each side, if you don’t have the time to tend to them as frequently as I did.

Learn more about Heston’s method in my post on cooking the perfect steak.

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Spiced Lamb Cutlets with Eggplant Puree & Tomato Olive Salad

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Author: Irena macri
Servings: 4
Course: Main
Cuisine: Middle Eastern
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Calories: 1185kcal
You can make the eggplant purée ahead of time. It's pretty much the same as making a baba ghanoush, so you can use any leftovers as a dip with veggie sticks.

Ingredients 

For eggplant purée

  • 1 large eggplant cut in half lengthways
  • 2 tablespoons olive oil
  • 1 tablespoon tahini paste
  • 2 tablespoons lemon juice
  • 1 garlic clove roughly diced
  • 2/3 teaspoons sea salt
  • Pinch of cracked pepper

For the lamb cutlets

  • 8-10 lamb cutlets French-trimmed
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet or mild paprika
  • 1 teaspoon ground coriander seed powder
  • 1 tablespoon lemon juice
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • Pinch of cracked pepper

For tomato & olive salad

  • 1 punnet cherry tomatoes about 2 cups, cut in halves
  • 6-7 Kalamata olives cut in quarters
  • 1/2 small Spanish onion finely diced
  • 1 tablespoon parsley chopped
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • Pinch of salt and pepper

Instructions

  • To make the eggplant purée:
    Heat the oven to 180 C / 375 F and bake the eggplant, drizzled with olive oil, for 45 minutes or until crispy and dark golden brown. It should be soft on the inside. Cool the eggplant until okay to handle, and remove the outer skin only. You can leave the skin on as well, it will simply result in a more coarse purée texture. Still delicious! Cut the eggplant roughly and place in a food processor with garlic, tahini, salt, pepper, lemon juice, and a little drizzle of olive oil (about a tablespoon). Purée until smooth.
  • To make the cutlets:
    Mix the spices, lemon juice, tomato paste, salt, pepper, and olive oil, and rub all over the lamb cutlets. Marinate for 20 minutes at room temperature. If marinating overnight in the fridge, bring to meat room temperature before cooking (about 15-20 minutes).
  • Heat a large frying pan or a grill to medium-high and fry the lamb cutlets for four minutes on each side, however, turn the cutlets every 30-40 seconds, instead of just once.
  • Assemble the salad:
    Mix all salad ingredients in a bowl. Serve with lamb cutlets and eggplant purée.

Notes

Nutritional information is calculated using values for 8 average sized lamb cutlets; actual macros may vary.

Nutrition

Calories: 1185kcal | Carbohydrates: 11g | Protein: 45g | Fat: 107g | Saturated Fat: 40g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 50g | Cholesterol: 207mg | Sodium: 1553mg | Potassium: 931mg | Fiber: 4g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 5mg
Keywords: Baba Ghanoush, Eggplant, Eggplant Recipe, Greek lamb, lamb cutlets, Olives, Tomatoes
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
 

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Spiced Lamb Cutlets with Eggplant Puree & Tomato Olive Salad

Related: Are Olives Good For You?

 
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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1 Comments
  1. This was absolutely delicious! My partner was almost licking the plate clean! The only thing I added was a light yoghurt dressing with lemon juice, fresh mint, garlic and tabasco. The whole dish was so full of flavour and extremely easy to make. Thank you Irley :o) Loving the website for inspiration every day

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