Lamb cutlets with grilled eggplant

Lamb cutlets with grilled eggplant

Ingredients

•    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

Instructions

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.