Mediterranean · Main
Lamb Cutlets with Eggplant and Cabbage Slaw
Quick-broiled lamb cutlets and silky eggplant slices sit beside a crunchy red cabbage slaw with hazelnuts, celery and a little balsamic. It is a light plate that comes together in under an hour.
- YieldServes 4 (3 cutlets each)
- Hands-on40 min
- Total47 min
- Difficulty
Ingredients
- 12lamb cutlets, trimmed
- 2 tbspolive oil, for brushing
- 300 geggplant, sliced thinly lengthwise
For the slaw
- ½ headred cabbage, small, finely shredded
- 100 ggreen beans, thin, trimmed, blanched and sliced on the diagonal
- 1cucumber, small, sliced very thinly lengthwise
- 1red onion, small, sliced into thin rounds
- 2 stalkscelery, peeled and sliced thinly on the diagonal
- 45 ghazelnuts, chopped
- 10 gchives, snipped
- 2 tbspextra virgin olive oil
- 1 tspbalsamic vinegar
- to tastesalt
- to tasteblack pepper, freshly ground
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