This colourful lamb dish would be great served for lunch or with a green salad for dinner.

Ingredients

• 1 egg plant, diced
• ½ cup olive oil
• 1 tblsp roughly chopped garlic
• 1 red onion, peeled and finely diced
• 1 red pepper, diced
• 250 grams baby yellow tomatoes, halved
• ½ cup chopped parsley (Italian is best here)
• ½ cup pinenuts, toasted
• 2 cups cooked orzo pasta
• ½ cup black olives
• 8-12 lamb cutlets
• chopped rosemary to season, optional
• Dressing
• 1 egg
• 1 teaspoon minced garlic
• grated rind and juice ½ lemon
• 1¼ cups olive oil

Method

1. Toss the aubergine, garlic and half the oil together and roast at 200 degrees Celsius for 30 minutes until tender. Cool and then toss with the onion, pepper, tomatoes, parsley, pinenuts, orzo pasta and olives with half the dressing. Cover and sit at room temperature for 1 hour before serving.
2. Toss the lamb cutlets with the remaining oil season with chopped rosemary if wished, salt and pepper. Barbecue, grill or pan fry for 6-8 minutes turning once. Serve the lamb cutlets with the salad and remaining dressing on the side.

Dressing

1. Into a food processor put 1 egg, grated rind and juice from half a lemon, 1 tsp minced garlic and with the motor running slowly pour in 1¼ cups olive oil. Season with salt and pepper.