This is one of those exceptional combinations that, if you’re like me, you’ll have fond memories of feasting on large plates of cutlets and dip. It’s fantastic finger food, and can be used as either anÂ appetizerÂ or main meal depending on your preference. Enjoy!
If you don’t have access to lamb cutlets, you could use other cuts of lamb, or even beef or venison.
Yogurt and Cumin Lamb Cutlets
- 20 lamb cutlets (approx)
- 1 pound of Greek yogurt
- 1 tablespoon ground cumin
- 1 large onion, chopped
- 1 head of garlic, peeled & crushed slightly with a knife
- 1 teaspoon salt
Empty the yogurt into a large shallow pan. Add the onion, garlic and salt, and stir. Add the lamb cutlets, and stir until the lamb is well coated. Leave for 4 hours at a minimum.
When you are ready to BBQ your meat, remove the cutlets then lightly pat with a towel to remove the excess marinade. Grill! Be careful not to overcook the lamb, a couple of minutes on each side should be fine.
Roasted Eggplant Dip
- 3 eggplants
- 4 tablespoons of tahini
- 3 cloves of garlic, finely chopped
- 1 tablespoon of extra virgin olive oil
- Juice of 1.5 lemons
- 1 tsp salt
Prick the eggplants with a fork, and put into a 410 degree oven for about an hour until the skin is blackened but the flesh still soft. Leave to cool until you can handle them.
Place a sieve over a bowl. Spoon the eggplant pulp into the sieve and let drain for 15 mins.
In a large bowl, mix the tahini, lemon juice and salt. Add the eggplant pulp and mash with a fork until combined. Mix in the garlic, and drizzle with some olive oil.