Fennel-rubbed lamb cutlets with eggplant and tomato braise
2 tsp, lightly crushed
fresh lemon rind
1 tsp, finely grated
French trimmed lamb cutlet(s) or rack(s)
600 g, (12 x 50g cutlets)
1 medium, finely chopped
2 clove(s), thinly sliced
6 baby, thickly sliced
250 g, halved
tomato pasta sauce
½ cup(s), (130g)
black olives, drained
⅓ cup(s), (55g), pitted
½ cup(s), chopped, plus extra to garnish
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.