GRILLED LAMB CUTLETS WITH SMOKE AUBERGINE
BY LA PETITE MAISON BEIRUT
Serves 2 | Preparation 40 mins Marination 4 hr 40 mins
![Grilled-Lamb-Cutlets-Wide](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-Wide.jpg)
INGREDIENTS |
Smoked Aubergine Caviar
- 1 large pale aubergine
- ½ tsp cumin powder
- 1 tsp lemon juice
- 1 tsp olive oil
- Pinch of smoked paprika
- Stems of mint, julienned
- ¾ cup toasted pine nuts
Rack of Lamb
- 200g rack of lamb (4 cutlets)
Lamb Marinade
- 1.6g pitted Kalamata olives (Greek)
- 720g honey
- 270g sherry vinegar
- 20g Maldon salt
- 6g cardamom
- 12g hot smoked paprika
PREPARATION |
Cook the aubergine on the grill and/or on the kitchen stove until tender. Remove onto a wire rack. Cool slightly then halve and scoop out the flesh into a chinois. Drain and squeeze excess juice through a cloth. Season with salt, cumin paprika, lemon juice and olive oil to taste. Finish with thinly cut mint
and chopped pine nuts.
![Grilled-Lamb-Cutlets-1](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-1.jpg)
1. Place rack of lamb on chopping board.
![Grilled-Lamb-Cutlets-2](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-2.jpg)
2. Cut each portion into
4 cutlets.
![Grilled-Lamb-Cutlets-3](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-3.jpg)
3. Drizzle with salt. Allow salt to “melt” into the meat prior to adding lamb marinade.
Prepare marinade.
![Grilled-Lamb-Cutlets-4](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-4.jpg)
4. Cover the bones of the lamb with aluminium…
![Grilled-Lamb-Cutlets-5](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-5.jpg)
…in order not to burn them.
![Grilled-Lamb-Cutlets-6](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-6.jpg)
5. To prepare the marinade, blitz all the ingredients together in a thermo mix until smooth. Marinate lamb for 4 hours.
![Grilled-Lamb-Cutlets-7](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-7.jpg)
6. This will allow the taste of the Kalamata olives, sherry vinegar and smoked paprika to be fully absorbed and it results in a flavorsome succulent
and tasty lamb.
![Grilled-Lamb-Cutlets-8](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-8.jpg)
7. Heat the oven to 350°F. Recommended cooking time 4 minutes for medium. Place the individual marinated lamb cutlet on the grill (if grill is not available – cook in oven
or pan sear).
![Grilled-Lamb-Cutlets-9](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-9.jpg)
8. To serve, scoop smoked Aubergine caviar onto a plate. Drizzle sweetened shallots onto the middle of the plate in a large circle.
![Grilled-Lamb-Cutlets-10](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-10.jpg)
9. Place finished lamb cutlets onto plate. Drizzle finely chopped thyme around
the edge.
![Grilled-Lamb-Cutlets-11](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-11.jpg)
10. Place the cherry tomatoes on top of each cutlet.
![Grilled-Lamb-Cutlets-12](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Grilled-Lamb-Cutlets-12.jpg)
11. Glaze the cutlets by brushing olive oil for shine and finish.