Ingredients

Serves 4

12 x 30g spring lamb cutlets     
2 zucchini      
2 eggplant      
4 golden shallots     
2 red capsicums     
300ml olive oil      
100ml balsamic vinegar    
2 cloves garlic      
200g thick yoghurt     

Method


To make vinaigrette, char eggplant whole until cooked through. Once cooked, remove flesh and mince with a knife until puree consistency.

Finely dice green of zucchini and red capsicum, then dice shallots and garlic.

In a frying pan place olive oil and sweat off diced shallots and garlic. Then add diced zucchini and capsicum.

Add chopped eggplant and sweat for two minutes then deglaze with balsamic vinegar and remove from heat.

To cook lamb cutlets, season with salt and olive oil, grill until medium rare and serve.

Serve lamb cutlets on a bed of vinaigrette and with a dollop of yoghurt.