My friend Rosetta came to see me today for lunch and for a special friend of course I had to prepare something a little bit special: succulent lamb cutlets ready in 6 minutes.
Lamb cutlets are a kind of a delicacy: they are tender, succulent and sweet... finger-lickin' good! I served them with griddled eggplant and a yogurt dip.
Rosetta brought some focaccia as well which was perfect with our dish all accompanied with a good glass of Cabernet Sauvignon.
This will be a good easy meal to prepare in less than 20 minutes and really tasty too!
- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Yield : 4
Heat a griddle pan over a high heat. Thinly slice the eggplants and brush them with oil. Cook them on the hot griddle pan for a minute or so on both sides until soft. Finely chop the parsley and add a tbsp to the eggplant slices, season with salt and pepper and add a generous drizzle of olive oil. Mix well.
Finely chop the rosemary needles with the garlic cloves; put them in a bowl, add a pinch of salt, a grind of pepper, a drizzle of olive oil and mix. Rub the lamb with it.
On the griddle pan griddle the lamb cutlets for about 3 to 4 minutes each side if you want them pink, or longer if you prefer them well done.
Serve the lamb with the griddled eggplant, a sprinkle of toasted almonds and the yogurt.