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Grilled Lamb Cutlets, Scorched Red Pepper & Sunflower Seed Muhammara, Feta, Burnt Aubergine Salad, Za’tar

07 June 2022

 

Serves 4

 

Burnt aubergine salad

  • 2 Each Aubergine Black
  • 30ml Sherry Vinegar
  • 5g Casa De Mare Sea Salt
  • 200g Heritage Tomato France
  • 30ml Cold Pressed Rapeseed Oil

1. Blacken the aubergine until cooked and then peel and dice the flesh.
2. Add the sherry vinegar and salt then add diced tomato and oil - Stir together and set to one side.

Muhumara

  • 2 Each Red Peppers
  • 60g Curtis Sunflower Seeds
  • 6g Casa De Mare Sea Salt
  • 10g White Garlic String
  • 50g Ciabatta Loaf
  • 2g World of Spice Cumin Seeds
  • 100ml Cold Pressed Rapeseed Oil

1. Place the red peppers over coals or blow torch until blackened - Place into a bowl and cover until cooled slightly then scrape and de-seed.
2. Toast the sunflower seeds, cumin and garlic then add to the peppers.
3. Place all the ingredients into a food processor and blend until smooth.
4. Chill until required.


Lamb cutlets

  • 4 Two Bone Lamb Rack - French Trim
  • 6g Sea Salt
  • 1g Cracked Black Pepper
  • 20ml Cold Pressed Rapeseed Oil
  • 200g Muhammara
  • 200g Burnt Aubergine Salad
  • 80g Crumbled Feta
  • 6g Za'tar
  • 4 Small Flat Breads - Freshly Made
  • 10g Mixed Herbs

1. Season the lamb with salt & pepper and rub with oil.
2. Cook on the BBQ or grill for 12-15 minutes and leave to rest.
3. Serve with the Muhammara, burnt aubergine salad, crumbled feta, za’tar, flatbreads and mixed herbs - Drizzle with oil

 

 

 

 

 

 

 

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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS