Barbecued Lamb cutlets with grilled aubergine, pomegranate, and a yoghurt and mint dressing

This Greek inspired dish is an effortlessly simple way to celebrate Dorset meat Company Lamb cutlets, with smoky aubergine, tangy feta, vibrant fresh pomegranate and a fresh mint dressing.

Serves 2

Used in this recipe

7 Day Dry Aged Lamb Cutlets

£18.55 £3.71/100gAdd to box

Feta (200g)

£4.35 £2.18/100gAdd to box

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Ingredients

4 Dorset Meat Company Lamb cutlets
1 Aubergine, sliced in 1cm thick slices
Seeds from one pomegranate
100g Greek feta cheese, crumbled
4 tbsp olive or rapeseed oil

For the dressing;

150g natural yoghurt
Juice of 1 lemon
1tsp olive oil
1 clove of garlic, finely grated
2tbsp of mint, very finely chopped

Method

Prep the dressing by combining all ingredients, mixing well, and chilling.
Slice the aubergine, then lightly salt to draw out the liquid. Pat dry with a kitchen towel, then either spray or lightly rub with oil. You want the aubergine to be very lightly coated with oil, but be careful as it can absorb plenty of oil like a sponge if you add too much.
Season your lamb, then add to the barbeque at the same time as the aubergine. Turn at the same time, and both should have lovely stripes from the grill underneath.
Keep turning, until the aubergine is slightly charred, and The lamb is cooked (to check the cutlets, gently tease the meat from the bone, it should be pink but not raw where the meat joins the bone).
Allow the lamb to rest for 5 minutes, then serve with the aubergine, feta, pomegranate, and a good sprinkle of the minty yoghurt dressing.

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