Marinated with Olive, Aubergine Caviar and Pine Nuts

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.

Marinate the Lamb

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.

Prepare Aubergine Caviar

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.

Toast Pine Nuts

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.

Cook the Lamb Cutlets

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.

Serve

Lamb cutlets

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Salt

Black pepper

Aubergine caviar

Pine nuts

Lemon juice

LAMB CUTLETS

Make LAMB CUTLETS Recipe in just 1h 30m. Marinated with Olive, Aubergine Caviar and Pine Nuts

Lamb Cutlets Recipe

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