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).
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
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.
For the dressing, place all of the ingredients in a blender until combined. Season to taste.
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.
Combine the tomatoes, olives, onions, cucumber, parsley and feta in a bowl and add a little dressing, toss together and season.
To assemble, smear some Baba Ganouche on to 4 plates, divide the salad evenly and top with the lamb cutlets.