Blog Recipe Of The Week

Lamb cutlets, roasted aubergine and mint salsa

  • 3 bone lamb rack
  • 1 aubergine
  • 2 shallot
  • 1 lemon (zest and juice)
  • ¼ bunch parsley
  • 4 clove garlic
  • 2 spring thyme
  • 1 spring rosemary
  • 1/2 spring tarragon
  • 100ml red wine
  • Baby cress to garnish (optional)
  • 50ml good extra virgin olive oil
  • 2 small cubes of unsalted butter
  • Salt and black pepper to taste

For the aubergine puree:

Cut the aubergine in half-length wise, score the flesh into 1 inch diamonds, sprinkle with olive oil and 2 cloves of chopped garlic. Add rosemary and ½ sprig of thyme then place on a baking tray and put into a preheated oven at 175 °C or gas mark 4 for about 30 to 40 minutes, until soft and able to scoop with a spoon easily. Put the flesh into a blender and blitz until pureed, check seasoning and keep aside.

For the citrus and mint salsa:

Finely chop the tarragon, parsley, remaining thyme and 1 clove of garlic, combine with the lemon juice and zest, a splash of olive oil and salt and pepper to taste.

For the burnt shallot:

Poach the shallot (with skin on) in red wine on a low heat for around 15 to 20 minutes. Check the tenderness and take off the heat once soft then still with its skin on, cut the shallot in half length- wise and char on the pan with a little butter until it’s a nice golden colour. Peel the skin and keep warm.

For the lamb rack:

Sear lamb rack skin-side down on a pan until crispy. Season with salt and cracked black pepper and cook on a baking tray in a pre-heated oven at 175 °C (gas mark 4) for about 14 to 20 minutes (time is dependent on size and how well done you want the lamb to be).  Take out from the oven and let it rest for 6 to 10 minutes before you cut into 3 cutlets.

To assemble:

Place a large spoonful of the puree on to the plate, cut the rack into 3 cutlets and arrange onto of the puree then drizzle citrus and mint salsa over the cutlets and serve with the shallot on the side.

Recipe credit: Budiono Bin at Gillray’s restaurant.