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Grilled Lamb Cutlets and Eggplant with Red Cabbage Slaw

Categories: Entertaining, On the Grill, Quick to fix
Type: Main Dishes

This meal tastes elegant but takes only a few minutes to make.

Prep Time: 15M

Cooking Time: 10M

Serves: Serves 4


  • 1 eggplant, about 10oz (300g), thinly sliced lengthwise
  • salt, for sprinkling
  • 12 lamb cutlets, trimmed of any fat
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper

For the red cabbage slaw

  • 1/2 small red cabbage
  • 31/2oz (100g) green beans, trimmed, blanched, and thinly sliced diagonally
  • 1 small cucumber, thinly sliced lengthways
  • 1 scallion, thinly sliced diagonally
  • 1 small red onion, thinly sliced into rounds
  • 2 celery ribs, peeled and thinly sliced diagonally
  • 2oz (60g) hazelnuts, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
Grilled Lamb Cutlets and Eggplant with Red Cabbage Slaw photo

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  1. Put the eggplant slices in a colander, and sprinkle with salt. Allow to drain for 20 minutes, rinse, and pat dry with paper towels.
  2. Heat the barbecue or charcoal grill until hot. Brush the lamb cutlets with olive oil, and season with sea salt and black pepper. Grill the lamb over a medium heat for 3-5 minutes on each side, or until cooked to your liking. Transfer to a plate, cover with foil, and leave to rest in a warm place for 10 minutes. Meanwhile, grill the eggplant over high heat for 3 minutes on each side, until golden. Transfer to a plate, and keep warm.
  3. To make the slaw, finely slice or shred the red cabbage. Put the cabbage in a bowl, and add the remaining salad ingredients. Season with sea salt and black pepper, toss gently, and serve with the lamb cutlets and grilled eggplant.
  • Use pine nuts instead of hazelnuts in the slaw.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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