zoom Grilled lamb with aubergine & feta dressing

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    Grilled lamb with aubergine & feta dressing

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    Grilled lamb with aubergine & feta dressing

    • Preparation time: 15 minutes plus 30 minutes marinating time
    • Cooking time: 20 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    15-18 lamb cutlets
    2 tbsp olive oil
    2 cloves garlic, crushed
    1 tsp sumac
    1 tsp dried oregano
    1 large aubergine
    50g feta cheese, crumbled
    A pinch of Cayenne pepper
    100ml natural yogurt
    1 tbsp tahini
    Juice of 1 lemon
    Flatbreads, rocket leaves, red onion, to serve


    1. Preheat the grill to hot. Place the lamb cutlets in a bowl with 1 tbsp of the olive oil, 1 crushed garlic clove, the sumac and dried oregano.

    2. Mix well so the lamb is coated and leave to marinate for at least 30 minutes.

    3. Place the aubergine on a foil-lined grill pan and cook under the grill for 10 minutes turning occasionally until blackened and charred, remove from the heat and leave to cool.

    4. With a stick blender purée the feta and Cayenne pepper with the yogurt. If required, loosen with a little water to the consistency of double cream.

    5. Remove the aubergine stalk and place the entire vegetable, skin and all, in a blender with the tahini and lemon juice. Blitz until smooth.

    6. Grill the lamb cutlets for 5 minutes each side or until crisp and cooked to your liking.

    7. Serve the lamb with the aubergine purée, salad, the feta dressing and flatbreads.

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