Fennel-rubbed lamb cutlets with eggplant and tomato braise
15
Points®
Total time: 1 hr • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fennel and lemon zest give some amazing flavours to lamb cutlets. Served with braised baby eggplant, tomatoes and olives.
Ingredients
Fennel seeds
2 tsp, lightly crushed
Fresh lemon rind
1 tsp, finely grated
Olive oil
1 tbs
Lamb Frenched cutlet or rack, raw
600 g, (12 x 50g cutlets)
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), thinly sliced
Eggplant
6 baby, thickly sliced
Cherry tomatoes
250 g, halved
Tomato pasta sauce
½ cup(s), (130g)
Black olives, drained
⅓ cup(s), (55g), pitted
Fresh basil
½ cup(s), chopped, plus extra to garnish
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine fennel seeds, rind and half the oil in a bowl. Season with salt and pepper. Rub fennel mixture over lamb. Place on a plate. Cover and place in fridge for 30 minutes.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb, in batches, for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before serving.
3
Meanwhile, heat remaining oil in same cleaned pan over medium-high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and eggplant and cook, stirring, for 2–3 minutes or until lightly browned.
4
Add tomatoes, pasta sauce and olives and cook, stirring occasionally, for 5 minutes or until vegetables are tender and sauce has thickened. Stir in chopped basil. Serve lamb with eggplant and tomato braise, sprinkled with extra basil.
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