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Spiced lamb cutlets with eggplant caponata
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Experience Sicilian flavors with eggplant salad and spicy lamb cutlets.
Ingredients:
  • 1 brown onion, coarsely chopped
  • 1 small eggplant, ends trimmed, cut into 2cm pieces
  • 2 celery sticks, coarsely chopped
  • 1 red capsicum, seeded, coarsely chopped
  • 400g can diced tomatoes
  • 20.00 ml red wine vinegar
  • 8.00 gm brown sugar
  • 12 (about 700g) Lamb Cutlets, French trimmed
  • 20.00 ml cumin seeds, lightly crushed
  • 2 tsp fennel seeds, lightly crushed
  • 60g olive
  • 20.00 ml baby capers
  • 40.00 ml pine nuts, toasted
  • 250.00 ml flat-leaf parsley leaves
Instructions:
  • In a large frying pan over medium heat, heat the oil. Saute the onion and garlic, stirring occasionally, until the onion softens, about 5 minutes. Then add the eggplant, celery, and capsicum. Cook, stirring occasionally, until the eggplant is tender, around 5 minutes. Stir in the tomato, vinegar, and sugar. Continue to cook and stir for another 5 minutes until the sauce slightly thickens. Let it cool for 15 minutes before serving.
  • Sprinkle the lamb generously with fragrant cumin and fennel seeds, then season with salt and pepper. Sear the lamb in a hot pan for 2 minutes on each side until perfectly cooked. Let it rest on a plate, covered with foil, for 5 minutes before serving.
  • Combine olives, capers, pine nuts, and parsley with the eggplant mixture, toss to combine. Plate the caponata individually, serve with lamb and crusty bread.

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