Total Time: 1 hr
Prep: 10 min
Cook: 20 min
Fennel and lemon zest give some amazing flavours to lamb cutlets. Served with braised baby eggplant, tomatoes and olives.
Fennel seeds 2 tsp, lightly crushed
Fresh lemon rind 1 tsp, finely grated
Olive oil 1 tbs
French trimmed lamb cutlet(s) or rack(s) 600 g, (12 x 50g cutlets)
Brown onion 1 medium, finely chopped
Garlic 2 clove(s), thinly sliced
Eggplant 6 baby, thickly sliced
Cherry tomatoes 250 g, halved
Tomato pasta sauce ½ cup(s), (130g)
Black olives, drained ⅓ cup(s), (55g), pitted
Fresh basil ½ cup(s), chopped, plus extra to garnish
Oil spray 1 x 3 second spray(s)
1. Combine fennel seeds, rind and half the oil in a bowl. Season with salt and pepper. Rub fennel mixture over lamb. Place on a plate. Cover and place in fridge for 30 minutes.
2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb, in batches, for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before serving.
3. Meanwhile, heat remaining oil in same cleaned pan over medium-high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and eggplant and cook, stirring, for 2–3 minutes or until lightly browned.
4. Add tomatoes, pasta sauce and olives and cook, stirring occasionally, for 5 minutes or until vegetables are tender and sauce has thickened. Stir in chopped basil. Serve lamb with eggplant and tomato braise, sprinkled with extra basil.
SERVING SUGGESTION: Mixed salad leaves, plus steamed rice.
Recipe by Weight Watchers.