Lamb Cutlets with Eggplant Caviar


  • 6 lamb cutlets
  • 2 tbls each of thyme and rosemary, chopped finely
  • Salt and pepper
  • 1/3 cup olive oil
  • 1 large eggplant
  • 8 anchovies
  • 8 cloves garlic
  • 1 tbls lemon juice
  • Seasoning
  • 1/2 bunch broccolini


Eggplant Caviar

Step 1
With a sharp knife make 8 incisions into the eggplant and poke in 1 clove garlic and an
anchovy into each hole. Place on the barbie and cook slowly, turning every so often until
whole eggplant has been bbq’d. It will start t melt into itself.

Step 2
Slice open with a knife, (be careful as it will be very hot inside) and scrape out pulp.
Gently combine in a bowl with a little seasoning, parsley and lemon juice.

Step 1
Press herbs into the cutlets and season. Drizzle with olive oil and BBQ.

To Assemble
Step 1
Serve caviar in a nice, little bowl on your plate with cutlets and steamed broccolini.