zoom Grilled lamb with aubergine & feta dressing

    Save to your scrapbook

    Grilled lamb with aubergine & feta dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars