Lamb cutlets with loaded bean eggplants
13
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Eggplant
2 medium, halved lengthways
Olive oil
1 tbs
Garlic
2 clove(s), crushed
Ground paprika
½ tsp
Lamb Frenched cutlet or rack, raw
480 g, (Buy 12x 50g cutlets) lean
Canned cannellini beans, rinsed, drained
1 400g can
Fresh lemon rind
1 tbs, finely grated
Lemon juice
1 tbs
Balsamic vinegar
2 tsp
Fresh rosemary
1 tsp, finely chopped
Reduced fat feta cheese
100 g, crumbled
Cherry tomatoes
100 g, halved
Rocket
60 g, baby
Lemon(s)
1 medium, wedges
Oil spray
2 x 3 second spray(s), lightly spray non-stick frying pan
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Using a small, sharp knife, cut eggplant flesh in a crisscross pattern, being careful not to cut through the skin. Combine oil, garlic and paprika in a bowl. Brush oil mixture over eggplant flesh. Place, skin-side down, on prepared tray. Bake, covered with foil, for 20 minutes or until tender. Uncover and bake for 10 minutes or until light golden.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb 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 2 minutes before serving.
4
Combine beans, rind, juice, vinegar and rosemary in a medium bowl. Season with salt and pepper. Spoon onto eggplant and sprinkle with feta.
5
Serve lamb with eggplant, tomatoes, rocket and lemon wedges.
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