Lamb Cutlets Recipe

Cooking Directions

1. 1

   Marinate the Lamb

   In a large bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb cutlets and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

2. 2

   Prepare Aubergine Caviar

   If using store-bought aubergine caviar, skip this step. If making from scratch, roast 1 large aubergine until soft, scoop out the flesh, and blend with a little olive oil, salt, and pepper until smooth.

3. 3

   Toast Pine Nuts

   In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.

4. 4

   Cook the Lamb Cutlets

   Preheat your grill or skillet over medium-high heat. Remove the lamb cutlets from the marinade and grill or sear them for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

5. 5

   Serve

   Plate the cooked lamb cutlets and top each with a generous spoonful of aubergine caviar and sprinkle with toasted pine nuts. Drizzle with fresh lemon juice before serving.