Marinated Lamb Cutlets With Olive, Aubergine Caviar And Pine Nuts Recipe

Preparation and Cooking

1. 1

   Marinate the Lamb

   In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the lamb cutlets and coat them well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

2. 2

   Cook the Lamb

   Preheat a grill or skillet over medium-high heat. Remove the lamb cutlets from the marinade and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let them rest for a few minutes before serving.

3. 3

   Prepare the Aubergine Caviar

   Roast 1 large aubergine directly on the flame or in the oven until the skin is charred and the flesh is soft. Let it cool, then scoop out the flesh and blend it with olive oil, lemon juice, salt, and pepper to taste.

4. 4

   Toast the Pine Nuts

   In a dry skillet over medium heat, toast the pine nuts until golden brown, about 3-4 minutes, stirring frequently to avoid burning.

5. 5

   Serve

   Plate the marinated lamb cutlets, top with aubergine caviar, and sprinkle with toasted pine nuts. Enjoy!