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Ingredients Jump to Instructions ↓

  1. 12 lamb cutlets

  2. 60ml ( 1/4 cup) lemon juice

  3. 60ml ( 1/4 cup) olive oil

  4. 3 cloves garlic, crushed

  5. 1 tablespoon chopped fresh oregano

  6. 1 tablespoon chopped fresh rosemary

  7. teaspoon cracked black peppercorns

  8. 1 medium eggplant

  9. oil, for deep-frying

  10. 2 medium tomatoes, thinly sliced

  11. 1 small red Spanish onion, sliced

  12. 45g ( 1/4 cup) small black olives

  13. 150g feta cheese, chopped

  14. 1 bunch (about 650g) English spinach, shredded

  15. 1 tablespoon fresh marjoram sprigs

  16. Dressing

  17. 80ml (1/3 cup) olive oil

  18. 80ml (1/3 cup) lemon juice

  19. 1 clove garlic, crushed

  20. teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Place lamb in shallow dish, pour over combined juice, oil, garlic, herbs and peppercorns, cover, refrigerate several hours or overnight.

  2. Drain lamb, reserve marinade. Cut eggplant into very thin slices, deep-fry in batches in hot oil until lightly browned and crisp; drain on absorbent paper.

  3. Add lamb to hot pan, cook until browned and tender. Add reserved marinade to pan, turn lamb to coat in mixture.

  4. Divide tomatoes, onion, olives and cheese between plates; top with spinach, eggplant and lamb. Drizzle with dressing, sprinkle with marjoram.

  5. Dressing : Combine all ingredients in screw-top jar; shake well.

  6. Serves 4.

  7. Lamb best prepared a day ahead.

  8. Storage: Covered, in refrigerator.

  9. Freeze: Not suitable.

  10. Microwave: Not suitable.

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