Lamb cutlets with grilled eggplant

Lamb cutlets with grilled eggplant


  •    2 Eggplant (aubergine)
  •    8  Lamb cutlets
  •    1 sprig Fresh rosemary
  •    2 Garlic cloves
  •     Fresh parsley – small bunch
  •     Olive oil
  •     Salt and pepper
  •    4 tbsp Full fat natural yogurt
  •     Almond flakes toasted (optional) – to sprinkle


  1. Heat a griddle pan over a high heat.
  2. Thinly slice the eggplants and brush them with oil.
  3. Cook them on the hot griddle pan for a minute or so on both sides until soft.
  4.  Finely chop the parsley and add a tbsp to the eggplant slices, season with salt and pepper and add a generous drizzle of olive oil. Mix well.
  5. Finely chop the rosemary needles with the garlic cloves; put them in a bowl, add a pinch of salt, a grind of pepper, a drizzle of olive oil and mix. Rub the lamb with it.
  6. On the griddle pan griddle the lamb cutlets for about 3 to 4 minutes each side if you want them pink, or longer if you prefer them well done.
  7. Serve the lamb with the griddled eggplant, a sprinkle of toasted almonds and the yogurt.

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