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Photo of Lamb cutlets with loaded bean eggplants by WW

Lamb cutlets with loaded bean eggplants

Total Time
50 min
20 min
30 min



2 medium, halved lengthways

Olive oil

1 tbs


2 clove(s), crushed

Ground paprika

½ tsp

Lamb French cutlet(s) or rack(s), 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


60 g, baby


1 medium, wedges

Oil spray

2 x 3 second spray(s), lightly spray non-stick frying pan


  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.


SERVING SUGGESTION: Crusty rye bread. Add it: Pinch of cayenne pepper in Step 4. Swap it: Omit lamb and swap feta for haloumi (thinly sliced, pan-fried) for a vegetarian meal.