Recipe information
Marinated with Olive, Aubergine Caviar and Pine Nuts
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Lamb Cutlet Ingredients
Cooking Directions
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. 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. 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. 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. 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.