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Courgette baba ganoush with lamb cutlets

Name: Courgette baba ganoush with lamb cutlets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 2
Cuisine: Middle Eastern
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 19 Jun 23
Updated: 18 Mar 24

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.

Easy
June 2023

Test kitchen approved

Serves 2
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.

Gluten-free recipes

Nutrition: per serving

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

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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

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.
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.

Recipe from June 2023 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.