Lamb Cutlets with Soy and Honey Eggplant 

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A delicious way to serve lamb on the barbecue, from Peter Howard's book, Barbecued!

Ingredients:

4 eggplant (aubergine), about 90 grams each

2 Tbsp dark soy sauce

1 Tbsp honey

1/2 tsp freshly ground black pepper

12 trimmed lamb cutlets, each about 2 cm thick, totalling 600 grams lean lamb

1 tsp salt

Directions:

Top and tail the eggplant and slice in half lengthwise. Score the flesh by making diagonal cuts to form diamond shapes, being careful not to cut through the skin. Mix the soy sauce, honey and pepper.

Brush the soy sauce mixture on the cut side of the eggplant halves and ensure that some penetrates down into the scored flesh.

Spray the flat plate of a barbecue or grill with cooking spray and cook eggplant halves, cut-side-down, for two minutes. Turn and cook for a further one minute.

At the same time, cook the cutlets on the open grill for two minutes each side. Sprinkle with salt when you turn them.

Place two eggplant halves, cut-side-up, on each plate. Stack three lamb cutlets adjacent to the eggplant. Serve with salads of your choice.

Variations:

Please note: serving suggestions are not included in the nutritional information.

Author:

Peter Howard

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