Peppery Balsamic Lamb Cutlets with Chargrilled Eggplant and Mixed Leaves
Chargilled lamb cutlets on a bright salad of peppery rocket and radicchio.
|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.