Recipe

Lamb Cutlets with Spicy Aubergines

Every Week We Deliver Everything You Need To Cook Amazing Meals

Lamb Cutlets with Spicy Aubergines

Pan fried tender, sweet and juicy lamb cutlets, accompanied by aubergines which have been nicely browned and covered in a tangy lemon, paprika and dill sauce. Dish is scattered with lightly toasted pine nuts. 12g carbs and 656 calories per plate.




Ingredients to serve 2

  • 4 x lamb cutlets
  • 1 x aubergines - cut into thin slices (5mm)
  • 1/2 x lemon - halve and juice
  • 1/4 tsp x paprika
  • 1/2 tsp x dried dill
  • 1 tbsp x pine nuts
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 8 x lamb cutlets
  • 2 x aubergines - cut into thin slices (5mm)
  • 1 x lemon - halve and juice
  • 1/2 tsp x paprika
  • 1 tsp x dried dill
  • 2 tbsp x pine nuts
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Place a non-stick frying pan on medium to high heat. Season the lamb cutlets well on both sides. Add a knob of butter to the frying pan and fry the cutlets for about 3 or 4 minutes on each side (turning only once), until golden brown but still pink in the middle. If you’d prefer your lamb well done, cook for about 6 minutes each side. When done to your liking, remove to a plate and cover with tin foil to rest for about 10 minutes.

Step 2

Lightly toast the pine nuts in a dry frying pan on high heat for about a minute. Keep shaking the pan so that the pine nuts don’t burn. Remove and set aside.

Step 3

Make the spicy sauce by mixing these ingredients in a bowl: lemon juice, paprika, dried dill.

Step 4

Place a dry frying/griddle pan on medium heat. Brush the aubergine slices with olive oil and season with freshly ground salt and pepper. Now fry in the pan for about 5-6 minutes until nice and brown on both sides.

Step 5

To serve, place two lamb cutlets on each plate. Add a serving of aubergines on the side, drizzle on some dressing and scatter with toasted pine nuts.