Grilled lamb cutlets with chickpea and feta dressing
Lamb and feta work perfectly together in this easy, yet impressive dinner recipe.
For the lamb cutlets
For the aubergine fritters
For the lettuce
For the chickpea and feta dressing
To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight.
To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain.
Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat.
To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred.
To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving.
Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately.