Courgette baba ganoush with lamb cutlets

Method

1. Heat the oven to 180ºC fan/gas mark 6. Brush the courgettes with some olive oil, char them over the open flame of a gas hob or barbecue until blackened all over, then transfer to the oven and cook for about 10–25 minutes, depending on size, until soft. Once the courgettes have cooled a little, scrape off the blackened skins, cut into large chunks, then put in a blender with the garlic, mint and olive oil and whizz to a rough paste. Taste and season with salt, pepper and lemon juice.
2. To cook the lamb cutlets, put a frying pan over a high heat with a splash of veg oil. Season the cutlets on both sides with salt and pepper, then add to the pan and cook for 3 minutes on each side. During the last minute, add a knob of butter and the rosemary, then baste them with the rosemary butter for the last 30 seconds or so. Transfer to a bowl or plate, with the rosemary as a bed and serve up with the courgette dip.