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”

The Sunday Telegraph (Sydney) - Stellar - - Delicious on Sunday -

SERVES 4

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

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