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Lamb cutlets with orzo and eggplant
Lamb cutlets with orzo and eggplant
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Ingredients:
  • 550g lamb cutlet
  • Juice of 2 lemons
  • 1 clove garlic, finely chopped
  • 100ml olive oil
  • 22.20 gm tomato paste
  • 450g eggplant
  • 350g orzo (risoni)*
  • 1/2 bunch flat-leaf parsley, coarsely chopped
  • 62.50 ml coriander leaves
  • 4 green onions, thinly sliced
  • 50g pine nut
  • Tzatziki (see 'Quick dip'), to serve
Instructions:
  • Preheat the barbecue to a delightful medium-high heat. Combine lamb with 1/4 cup of lemon juice, garlic, and 1 tablespoon of oil in a bowl. Season with salt and pepper, then toss to combine thoroughly. In a separate large bowl, whisk together tomato paste, 2 tablespoons of oil, and another 1/4 cup of lemon juice. Add the eggplant, season to your liking, and toss to combine everything perfectly.
  • Boil orzo in a large saucepan of salted water until al dente, for about 11 minutes. Drain and return to the pan. Stir in herbs, onions, pine nuts, remaining oil, and lemon juice. Season with salt and pepper to taste and mix thoroughly. Enjoy!
  • Barbecue lamb for 2 1/2 minutes per side until medium-rare, then let it rest in a warm spot. Grill eggplant for 2 minutes per side until tender. Arrange eggplant and orzo on 4 plates, place cutlets on top, and serve with tzatziki.

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