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

Preparation:
Cooking:
Serves: 4 people

Burnt aubergine salad

Ingredients

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

Method

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

Muhumara

Ingredients

  • 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

Method

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.
Toast the sunflower seeds, cumin and garlic then add to the peppers.
Place all the ingredients into a food processor and blend until smooth.
Chill until required.

Lamb cutlets

Ingredients

  • 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

Method

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