Ingredients
- 12 frenched lamb cutlets (750 g)
- 2 tblsps chopped fresh oregano
- 2 cloves garlic crushed
- 2 tsps finely grated lemon rind
- ¼ cup olive oil
- salt and pepper to taste
- salt and pepper to taste
- 2 red capsicum cut into 2cm-wide strips and triangles
- 1 red onion cut into 2cm wedges
- 1 tsp fennel seeds
- ¼ cup Greek feta crumbled
- ¼ cup fresh parsley chopped
- 2 200 g tubs baba ganoush dip
- ⅓ cup natural yoghurt
- 1 tblsp lemon juice
Cooking Instructions
Combine lamb, oregano, garlic, lemon rind and 2 tblsps of oil in a bowl. Season with salt and pepper. Refrigerate, covered, for 2 hours to marinate.
Combine capsicums, onion, fennel seeds and remaining oil in a large roasting pan. Season with salt and pepper.
Cook in a moderate oven (180C) for 20 minutes, or until browned and tender. Transfer to a bowl. Cool slightly. Stir in feta and parsley.
Meanwhile, cook cutlets in two batches in a heated frying pan for about 2 to 3 minutes on each side, or until cooked to your liking.
Combine dip, yoghurt and juice in a bowl. Season with salt and pepper. Spread over centre of four serving plates. Top with cutlets and capsicum mixture.