12 lamb cutlets (we used the Blue Sky Butchery Frenched Rack)
2 teaspoons each ground turmeric and smoked paprika
sea salt and ground pepper
2 large eggplants, sliced into 1½cm-thick rounds
1 packed cup roughly chopped rocket leaves
⅓ packed cup each parsley and mint
¼ cup olive oil
2 tablespoons drained capers
2 cloves garlic, crushed
1 tablespoon lemon juice
1 teaspoon sea salt
¼ teaspoon caster sugar
1 cup thick plain yoghurt
400-gram tin brown lentils, drained and rinsed
1 small red onion, very thinly sliced mint, dill and toasted sesame seeds
Sprinkle both sides of the cutlets with the combined spices and season with salt. Brush both sides of the eggplant rounds with olive oil and season with salt and pepper.
Heat a large sauté pan with a little olive oil and cook the eggplant on both sides until golden and tender. Set aside.
Heat a little more olive oil in the pan and cook the cutlets for about 2 minutes each side for medium-rare, or until done to your liking.
Herb Relish: Place all the ingredients in a food processor and blitz until finely chopped.
To serve: Spread the yoghurt over a serving platter and top with the lentils, eggplant and the cutlets. Top with dollops of relish, red onion, herbs and sesame seeds.
Click here to purchase the Blue Sky Butchery Frenched Rack used in this recipe.
Blue Sky Butchery