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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: lamb cutlets, Eggplant, Baba Ghanoush, Olives, Greek lamb, Eggplant Recipe, Tomatoes
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