Brought to you by Blue Sky Butchery
Put a fresh spin on a Kiwi favourite with this herbalicious dish – juicy lamb cutlets (we used the Blue Sky Butchery Frenched Rack) with golden eggplant, lentils and fragrant herb relish.
Serves: 4
INGREDIENTS
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
olive oil
Herb Relish
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
To serve
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
METHOD
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
blueskybutchery.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!