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Lamb cutlets with eggplant basil fry-up and quick chilli pickle
Lamb cutlets with eggplant basil fry-up and quick chilli pickle
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious Asian-inspired lamb dish with eggplant, green beans, and spicy chili pickle.
Ingredients:
  • 60g (1/4 cup) coconut oil
  • 1 red onion, cut into thin wedges
  • 4cm piece ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 400g eggplant, halved, sliced diagonally
  • 20.00 gm water
  • 300g green beans, trimmed, halved diagonally
  • 250.00 ml fresh basil leaves, firmly packed
  • 12 French-trimmed lamb cutlets
  • Small basil leaves, extra, to serve
  • 20.00 gm mirin seasoning
  • 40.00 ml rice wine vinegar
  • 7.50 gm caster sugar
  • 1.20 gm sea salt
  • 1 long fresh red chilli, thinly sliced diagonally
  • 1 star anise
Instructions:
  • Make the pickle by mixing all the ingredients in a microwave-safe bowl. Heat on high for 1 minute until dissolved. Let it cool for use later.
  • Heat 2 1/2 tablespoons of coconut oil in a large non-stick frying pan over high heat. Cook the onion for 1 minute until just soft. Add the ginger and garlic, cook for 1 minute until aromatic. Add the eggplant and cook for 3 minutes. Mix in water and half of the chilli pickle, cook for 3 minutes until eggplant is tender. Stir in the beans for 2-3 minutes until tender crisp. Remove from heat, add basil, season, and transfer to a bowl to keep warm.
  • In a pan over medium-high heat, warm the rest of the oil. Season the lamb and cook for 4 minutes until medium or to your preferred doneness, turning occasionally. Place the eggplant mixture and lamb cutlets on a serving platter. Drizzle with some of the leftover chili pickle and garnish with extra basil leaves. Serve with the remaining pickle on the side.

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