Lamb cutlets are my favourite, and with the simple garnish of eggplant and sweet, zingy pomegranate molasses, they work a treat!
2 vine-ripened tomatoes
1 red onion, sliced into very fine rings
½ bunch flat-leaf parsley, leaves only
extra virgin olive oil
24 lamb cutlets
½ bottle pomegranate molasses
Lebanese flat bread and plain yoghurt, to serve
1 large eggplant
50g tahini (a little under ¼cup)
½ tsp finely chopped garlic
3 tsp lemon juice
½ tsp sea salt
freshly ground black pepper
1 tbsp extra virgin olive oil
For baba ganoush, preheat a barbecue to hot. Pierce eggplant with a toothpick several times, then wrap in 2 layers of foil.
Barbecue on all sides until it collapses when pressed.
Remove and allow to cool slightly. Unwrap eggplant, peel skin off and place flesh in a colander to drain off bitter juices.
In a food processor, place tahini, garlic and lemon juice and whiz for 1 minute. With motor running, add eggplant, salt, pepper and olive oil.
The consistency should be soft and smooth. Transfer to a serving bowl and set aside.
For salad, zest 1 lemon (cut away all white pith) and set zest aside. Remove skin and pith from remaining lemon. Cut lemon flesh into segments.
Blanch tomatoes in boiling water for 1 minute, then peel off skin. Dice tomatoes and mix with onion, parsley and lemon segments and zest. Dress with olive oil.
For cutlets, heat a grill to hot. Barbecue lamb cutlets until cooked to your liking. Set meat aside to rest for 5 minutes.
To serve, drizzle cutlets with pomegranate molasses. Serve with baba ganoush, salad, flat bread and yoghurt.