Courgette baba ganoush with lamb cutlets

Courgette baba ganoush with lamb cutlets

Cook courgettes over an open flame until blackened, to make this smoky dip – a twist on classic aubergine baba ganoush. Serve with juicy lamb cutlets for a summer supper.

Courgette baba ganoush with lamb cutlets

  • Serves icon Serves 2
  • Time icon Hands-on time 20 min. Oven time 25 min

Cook courgettes over an open flame until blackened, to make this smoky dip – a twist on classic aubergine baba ganoush. Serve with juicy lamb cutlets for a summer supper.

Nutrition: per serving

Calories
418kcals
Fat
34g (15g saturated)
Protein
21g
Carbohydrates
5.1g (4.1g sugars)
Fibre
5g
Salt
0.2g

Ingredients

  • ½ tsp extra-virgin olive oil, plus extra for brushing
  • 500g courgettes
  • 1 garlic clove
  • 1 large handful mint leaves
  • Lemon juice to taste
  • 4–6 lamb cutlets
  • Vegetable oil for frying
  • 1 knob of butter (optional)
  • ½ bunch rosemary
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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.

Nutrition

Calories
418kcals
Fat
34g (15g saturated)
Protein
21g
Carbohydrates
5.1g (4.1g sugars)
Fibre
5g
Salt
0.2g

delicious. tips

  1. If you don’t have a gas hob, the courgettes can be blackened under a hot grill.  This is also a great thing to do with marrows if you have a glut on your hands.

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Recipe By

Pollyanna Coupland

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