Grilled lamb cutlets with chickpea and feta dressing

111 Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
less than 10 mins

Serves
Serves 2


Saturday Kitchen Recipes 21 Mar 2020By Frederick Forster
From Saturday Kitchen

Ingredients

For the lamb cutlets

  • 200g/7oz plain yoghurt
  • 20ml/¾fl oz olive oil
  • 15g/½oz Dijon mustard
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • ½ tsp finely chopped garlic
  • 4 lamb cutlets, fat left on (do not French trim the bones)
  • salt and freshly ground black pepper

For the aubergine fritters

  • 50g/1¾oz plain flour, plus extra for dusting
  • 90g/3¼oz rice flour or chickpea flour
  • pinch ground turmeric
  • pinch ground cumin
  • pinch smoked paprika
  • pinch sea salt
  • 1 tsp roughly chopped coriander leaves
  • 1 aubergine, cut into thin rounds

For the lettuce

  • 1 Little Gem lettuce, outer leaves and centres separated
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the chickpea and feta dressing

  • 30g/1oz red onion, finely chopped
  • 15g/½oz green olives, sliced
  • 70g/2½oz tinned chickpeas, drained and rinsed
  • 15g/½oz spring onions, sliced
  • 1½ tsp red chilli, sliced with seeds
  • 100ml/3½fl oz olive oil
  • 2 tbsp warm water
  • 1 tbsp red wine vinegar
  • 60g/2¼oz feta, diced
  • 5 small cherry tomatoes, halved
  • 1 tsp fresh flatleaf parsley leaves
  • 15 small fresh mint leaves
  • salt and freshly ground black pepper