FAST ED HALMAGYI’S LAMB CUTLETS
Ingredients (Serves 4)
1 large eggplant, diced 1 cup extra virgin olive oil 1 brown onion, diced 1 red capsicum, diced 2 sticks celery, diced 1 Tbsp baby capers, chopped 8 cloves garlic, chopped 400g can diced tomatoes 2 tsp red wine vinegar 1 tsp brown sugar sea salt flakes and freshly-milled black pepper 4 x double lamb cutlets, French trimmed 1 bunch basil leaves, sliced 1 bunch oregano leaves, chopped 1 bunch parsley leaves, chopped 4 lemons, segmented and diced
1 Preheat oven to 210C. Fry the eggplant in 2 Tbsp olive oil for 5 minutes, until lightly browned, then drain on kitchen paper. Saute the onion, capsicum, celery, capers and half the garlic in 1 Tbsp olive oil in a medium saucepan set over a moderate heat for 5 minutes, until just softened. Add the tomatoes, vinegar and sugar, then simmer for 15 minutes. 2 Season with salt and pepper, then stir in the eggplant and basil. 3 Season the lamb cutlets with salt then fry in 1 Tbsp olive oil in pan over a high heat until browned. Transfer to an oven dish and bake for 10 minutes, until medium.
4 Mix the oregano, parsley, lemon segments and remaining olive oil in a bowl then season generously with salt and pepper. Serve the lamb on caponata topped with the oregano sauce.