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Lightly-spiced Lamb Cutlets, Greek Salad with Baba Ganoush

Fire up the weber! This simple lamb dish served with salad and baba ganoush (a Lebanese hommis-type dip) will transform your next family gathering! Check out Jason and Duncan’s cooking clip here (3 mins).
Serves 4.

  • Prep

    15 minutes

  • Cooking

    15 minutes (you will need to roast eggplant prior)






  • 16 Brisbane Valley Farm Direct lamb cutlets, marinated in Nostimini (a Greek spice mix)
  • 3 vine-ripened tomatoes, cut into wedges
  • 14 Kalamata Olives cut in half
  • 1 small red onion finely sliced
  • 1 x Lebanese cucumber deseeded and sliced
  • ½ bunch Italian Parsley picked
  • 2/3 cup diced Greek feta
  • ---------
  • Baba Ganoush ingredients
  • 1 large eggplant roasted whole, then peeled
  • 4 cloves garlic
  • 1 teaspoon Tahini
  • Approx. ½ cup olive oil
  • Juice of ½ lemon
  • ¼ bunch parsley chopped
  • ---------
  • Dressing ingredients
  • 1 cup of Extra Virgin Olive Oil
  • Juice of 1 ½ lemons
  • 1 teaspoon sugar
  • 3 cloves garlic crushed
  • 1/3 bunch dill chopped
  • Salt and pepper


Step 1

For baba ganoush: 

To make the Baba Ganouche, puree all of the ingredients together in a food processor until smooth and incorporated. Season to taste.

Step 2

For dressing: 

For the dressing, place all of the ingredients in a blender until combined. Season to taste.

Step 3

Cook the lamb on the BBQ: 

Grill the marinated Lamb Cutlets on a grill or BBQ and leave to rest while you make the salad.

Step 4


Combine the tomatoes, olives, onions, cucumber, parsley and feta in a bowl and add a little dressing, toss together and season.

Step 5

To serve: 

To assemble, smear some Baba Ganouche on to 4 plates, divide the salad evenly and top with the lamb cutlets.

Enjoy !