Recipe

Lamb with Aubergine Bruschetta

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Lamb with Aubergine Bruschetta

Tender and tasty lamb cutlets seasoned and cooked to taste with a delicious side order of pan-fried aubergines on toasted ciabatta, with garlic-spiked, home-made tomato sauce, flavoured with basil and rosemary.




Ingredients to serve 2

  • 4 x lamb cutlets
  • 1 loaf x ciabatta
  • 3 cloves x garlic
  • 1/2 x lemon - cut in half
  • 5g x fresh rosemary
  • 1 x aubergines – peel and slice (3mm thick)
  • 2 x tomatoes
  • 5g x fresh basil – chop roughly
  • 1 tbsp x red wine vinegar
  • paper towels (from your pantry)
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 8 x lamb cutlets
  • 2 loaves x ciabatta
  • 5 cloves x garlic
  • 1 x lemon - cut in half
  • 10g x fresh rosemary
  • 2 x aubergines – peel and slice (3mm thick)
  • 4 x tomatoes
  • 10g x fresh basil – chop roughly
  • 2 tbsp x red wine vinegar
  • paper towels (from your pantry)
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Sprinkle the aubergine slices with sea salt. Set aside one UNPEELED clove of garlic - slice it in half. Peel and chop the rest of the garlic.

Step 2

Place the tomatoes in a bowl of boiling water for few minutes. Remove, slice the ends off and peel. Chop into small squares (about 1cm).

Step 3

Sprinkle coarse salt and pepper onto the lamb cutlets on both sides and then rub with olive oil all over. Place a frying pan on med-to-high heat. Add the cutlets - they should not overlap in the pan. Brown the cutlets for 3 minutes on each side – total 6 minutes for med to rare, or more to your taste. Important – ONLY TURN ONCE to keep the meat nice and tender. Squeeze a little lemon juice over the cutlets while they are browning.

Step 4

Place a saucepan on med heat and add a few glugs of olive oil. Add the chopped garlic and brown lightly (be careful garlic will burn quickly). Add the basil, tomatoes and some salt and pepper. Turn the heat down and let the mixture cook for about 10 minutes.

Step 5

Slice each ciabatta loaf in half lengthwise and toast. Then rub with the unpeeled garlic slice and a little fresh rosemary and drizzle with a little olive oil.

Step 6

Place another frying pan on med-to-high-heat and add a few glugs of olive oil. Pat the salt off the aubergines with paper towel. Put the aubergine slices in the pan (do not overlap). You may have to cook these in batches. Fry for a minute or two on each side until they are light brown. Remove and lay on a paper towel.

Step 7

To serve, place two cutlets and a slice of ciabatta toast on each plate. Lay the aubergine slices on the toast and sprinkle with vinegar. Add the tomato sauce on top.