Italian

Marinated lamb cutlets, grilled eggplant and white wine salsa verde

Name: Marinated lamb cutlets, grilled eggplant and white wine salsa verde
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 12 French-trimmed lamb cutlets; ½ cup (125ml) white wine; 1/3 cup (80ml) extra virgin olive oil; 2-3 thyme sprigs, leaves picked; 4 garlic cloves, crushed; 2 basil sprigs, leaves picked, chopped, plus extra leaves to serve; 2 mint sprigs, leaves picked, chopped, plus extra leaves to serve; 1 tbs white wine vinegar; 500g baby eggplant, halved; ½ bunch flat-leaf parsley, leaves picked; ½ bunch basil, leaves picked; ½ bunch mint, leaves picked; ½ cup (125ml) extra virgin olive oil; ¼ cup (60ml) white wine; 1 tbs capers in vinegar

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Marinated lamb cutlets, grilled eggplant and white wine salsa verde

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by Silvia Colloca

Cook and author

Nov 01, 2017

This salsa verde is great with any meat or fish and will keep in the fridge for a week, says Silvia Colloca.

12 French-trimmed lamb cutlets
½ cup (125ml) white wine
1/3 cup (80ml) extra virgin olive oil
2-3 thyme sprigs, leaves picked
4 garlic cloves, crushed
2 basil sprigs, leaves picked, chopped, plus extra leaves to serve
2 mint sprigs, leaves picked, chopped, plus extra leaves to serve
1 tbs white wine vinegar
500g baby eggplant, halved

White wine salsa verde

½ bunch flat-leaf parsley, leaves picked
½ bunch basil, leaves picked
½ bunch mint, leaves picked
½ cup (125ml) extra virgin olive oil
¼ cup (60ml) white wine
1 tbs capers in vinegar

Method

1.

Place lamb, wine, 2 tbs olive oil, thyme and 2 crushed garlic cloves into a bowl, season, and toss to coat. Cover and marinate in fridge 20 minutes or longer if time allows.
2.

For the salsa verde, place all ingredients into a food processor. Blitz to a smooth paste and season. Set aside.
3.

Heat a barbecue or grill pan over a high heat. In a large bowl, combine remaining oil and garlic, basil, mint and vinegar. Season and set aside. Grill the eggplant for 2-3 minutes each side until tender. Add eggplant to the garlic and herb oil mixture. Toss to coat.
4.

Grill lamb cutlets for 2 minutes each side or until cooked to your liking.
5.

To serve, place lamb on a platter with the eggplant. Drizzle with salsa verde and scatter with extra herbs.