Lamb Cutlets with Roasted Mediterranean Vegetables

• 12French-trimmed lamb rack cutlets, about 900 g including bones
• 1 tspdried oregano
• ½ tspground cumin
• 2 tbspolive oil
• 1large aubergine, cut into 2cm chunks
• 2courgettes, cut into 2cm rounds
• 2red peppers, deseeded and cut into thick strips
• 2red onions, cut into wedges
• 4garlic cloves, unpeeled
• 6sprigs fresh thyme, optional, removed before serving (optional)
• 3 tbspolive oil
• 1 tbspred wine vinegar
• 200 gdried bulgur wheat
• 30 mllemon juice
• 2 tbspextra virgin olive oil
• Fine salt, to taste
• Finely grated lemon zest (2 g)
• Black pepper, to taste
• 150 gnatural yoghurt (optional)
• 1garlic clove, finely grated (optional)
• 15 mllemon juice, optional, for the yoghurt (optional)
• 10 gparsley leaves, torn, optional (optional)
• 10 gmint leaves, torn, optional (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Preheat the oven to 220°C fan. Tip the aubergine, courgettes, red peppers, red onions and unpeeled garlic onto two large roasting trays, drizzle with 3 tbsp olive oil and red wine vinegar, scatter over the optional thyme sprigs and season generously with salt and pepper. Toss and spread into a single layer; crowded vegetables steam, spaced ones char.
2. 2Roast for 25–30 minutes, turning once halfway, until the edges are deeply caramelised and the aubergine has collapsed and turned silky. If anything looks pale at the halfway turn, push it to the hotter outer edge of the tray.
3. 3Meanwhile, cook the bulgur wheat in well-salted water according to the packet instructions, then drain and tip straight into a bowl with the 2 g lemon zest, 30 ml lemon juice and extra virgin olive oil while still warm; hot grains drink up the dressing. Taste, season, and set aside.
4. 4Pat the lamb cutlets thoroughly dry with kitchen paper. Rub all over with the dried oregano, ground cumin, 2 tbsp olive oil and a generous seasoning of salt and pepper, working the spices in so they toast against the hot fat in the pan rather than tasting raw.
5. 5Heat a large griddle or heavy frying pan over a high heat until properly smoking; if it isn't smoking, it isn't ready. Sear the cutlets in two batches, 2–3 minutes per side, until deeply charred outside and still blushing pink at the bone. Don't crowd the pan: all twelve at once and you'll boil them in their own juices.
6. 6Rest the lamb on a warm plate, loosely covered, for 5 minutes; the carryover finishes the cooking and the juices settle back into the meat instead of running onto the board.
7. 7If using the optional yoghurt, mix it with the optional grated garlic and 15 ml lemon juice and season to taste.
8. 8Squeeze the roasted garlic cloves from their papery skins; they should be soft and sweet, nothing like the raw clove in the yoghurt; and stir through the vegetables. Taste the vegetables and the bulgur one more time.
9. 9Remove any thyme stalks. Serve the vegetables and bulgur with the cutlets, dividing the twelve cutlets between eight portions. Add the optional yoghurt, torn parsley, torn mint, oil and lemon wedges if using.

Per serving

kcal

474

protein

19.2g

fibre

6.6g

carbs

30.1g

fat

32g