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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.