MARINATED LAMB CUTLETS, GRILLED EGGPLANT AND WHITE WINE SALSA VERDE
"Salsa verde is great with any meat od fish and will keep in the fridge for a week”
12 French-trimmed lamb cutlets ½ cup (125ml) white wine 1/ cup (80ml) extra virgin olive oil 3 2-3 thyme sprigs, leaves picked 4 garlic cloves, crushed 2 basil sprigs, leaves picked, chopped, plus extra leaves to serve 2 mint sprigs, leaves picked, chopped, plus extra leaves to serve 1 tbs white wine vinegar 500g baby eggplant, halved
White wine salsa verde ½ bunch flat-leaf parsley, leaves picked ½ bunch basil, leaves picked ½ bunch mint, leaves picked ½ cup (125ml) extra virgin olive oil ¼ cup (60ml) white wine 1 tbs capers in vinegar Place lamb, wine, 2 tbs olive oil, thyme and 2 crushed garlic cloves into a bowl, season, and toss to coat. Cover and marinate in fridge 20 minutes or longer if time allows. For the salsa verde, place all ingredients into a food processor. Blitz to a smooth paste and season. Set aside. Heat a barbecue or grill pan over a high heat. In a large bowl, combine remaining oil and garlic, basil, mint and vinegar. Season and set aside. Grill the eggplant for 2-3 minutes each side until tender. Add eggplant to the garlic and herb oil mixture. Toss to coat. Grill lamb cutlets for 2 minutes each side or until cooked to your liking. To serve, place lamb on a platter with the eggplant. Drizzle with salsa verde and scatter with extra herbs.
• 3G SUGARS • 162MG SODIUM • 585 CAL (2440KJ)
NUTRITION • 21G PROTEIN • 10G SAT FAT • 4G CARB