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.

Marinate 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.

Cook the Lamb

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.

Prepare the Aubergine Caviar

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

Toast the Pine Nuts

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

Serve

Lamb cutlets

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Lemon juice

Salt

Black pepper

Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts

Make Marinated Lamb Cutlets With Olive, Aubergine Caviar And Pine Nuts Recipe in just 1h 30m. Côtelettes d'Agneau Vivienne

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

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