Peppery Balsamic Lamb Cutlets with Chargrilled Eggplant and Mixed Leaves


Serves 4
Preparation time 10 minutes
Cooking time 10 minutes

Ingredients

Tick off the ingredients as you buy them

  • Moro Olive Oil Spray
  • 4 baby eggplants, halved lengthways
  • 12 lamb cutlets
  • Sea salt and freshly ground black pepper, to taste
  • 150g mixed lettuce leaves
  • 2 tablespoons Moro El Primero Extra Virgin Olive Oil
  • Moro Gourmet Chilli Glaze
  • 1/3 cup continental parsley leave

Spray eggplant with Moro Olive Oil Spray, sprinkle with pepper and chargrill or barbeque on both sides until char lines appear and eggplant is tender. Season lamb generously with sea salt and pepper and chargrill or barbeque until done to your liking. Arrange mixed lettuce and eggplant onto a serving platter and drizzle with Moro Extra Virgin Olive Oil and Moro Gourmet Chilli Glaze. Top with lamb cutlets, drizzle generously with Moro Gourmet Chilli Glaze, season with freshly ground black pepper and sprinkle with parsley.

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