Search

nation’s favourites

Rack of Lamb Stuffed with Feta and Mint

Serves: 4 - 6

Cooking Time:

5 ratings

Crumbed Lamb Rack

Serves: 4

Cooking Time: 30 mins

1 rating

Fasta Pasta

Serves: 4 - 6

Cooking Time: 35 mins

1 rating

Agnello Aosta

Serves: 4 - 6

rate this dish 6 ratings (2)

    • click to rate 1/5
    • click to rate 2/5
    • click to rate 3/5
    • click to rate 4/5
    • click to rate 5/5

  • Print recipe.
  • Send recipe.

Share the lamb

Ingredients

    For the Lamb:

     

    • 10 New Zealand Lamb cutlets
    • Salt and freshly ground pepper
    • A small pinch of ground mace
    • 2 eggs beaten
    • 100g (4oz) hazelnuts, crushed
    • 15ml (1 tbsp) vegetable oil

     

    For the Aubergine puree:

     

    • 500g (1lb) aubergine, sliced
    • 100g (4oz) onion, sliced
    • 1 cloves garlic, crushed
    • 5ml (1tsp) fenugreek
    • 5ml (1tsp) freshly ground black pepper
    • Salt to taste
    • 150ml (¼pt) fresh orange juice
    • 5ml (1tsp) Muscovado sugar
    • juice of one lemon
    • 150ml (¼pt) chicken stock
    • vegetable oil mixed with butter for frying
    • 10 sauteed aubergine slices for garnish

Hints & Tips

To serve: arrange puree in tray. Place cutlets on top, and garnish each cutlet with 2 sauteed aubergine slices. Heat and serve with small pasta shapes, or dumplings.

Instructions

Lamb Cutlets with Hazelnuts and Aubergine Puree

1. Flatten the cutlets and season with salt, pepper and mace. Dip each piece into the egg, then press into the hazelnuts both sides. Set aside and chill.

For the Aubergines:

1. Saute the aubergines in hot oil until lightly browned. Add the onion, garlic, fenugreek, seasoning, orange juice, sugar, lemon juice and stock.

2. Simmer until onions are soft.

3. Puree in a blender and set aside.

4. Saute the cutlets in hot oil/butter, turning them frequently to prevent burning. Allow 3 to 4 minutes each side for the cutlet. Remove and drain on kitchen paper.