[wpv-post-body view_template="structure-data"]

Recipe Category: Salads » Main Courses

Peppery Balsamic Lamb Cutlets with Chargrilled Eggplant and Mixed Leaves

Chargilled lamb cutlets on a bright salad of peppery rocket and radicchio.

Serves: 4
Preparation Time: 10 minutes
Cooking time: 10 minutes
  • olive oil spray
  • 4 baby eggplants, halved lengthways
  • 12 lamb cutlets
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • balsamic glaze
  • 1/3 cup continental parsley leaves

Spray eggplant with olive oil spray, sprinkle with pepper and chargrill or barbeque on both sides until char lines appear and eggplant is tender. Season lamb generously with sea salt and pepper and chargrill or barbeque until done to your liking. Arrange mixed lettuce and eggplant onto a serving platter and drizzle with olive oil and balsamic glaze. Top with lamb cutlets, drizzle generously with balsamic glaze, season with freshly ground black pepper and sprinkle with parsley.

Recipe Type: Barbeque, Chargrilled, Dairy Free, Egg Free, Gluten Free

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 23/08/2014

Leave a Reply

Your email address will not be published. Required fields are marked *