Mediterranean Lamb Cutlets with Charred Eggplant Purée & Pomegranate Recipe

Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Inspired by the bold flavours of the Mediterranean, this dish pairs premium halal lamb cutlets with silky charred eggplant purée, roasted cherry tomatoes, and fresh pomegranate.

The Volcanos Pepper Steak Rub creates a rich, peppery crust that perfectly complements the natural sweetness of the lamb.

Ingredients:

• 8 premium lamb cutlets
• 2 tbsp olive oil
• 2 tbsp Volcanos Pepper Steak Rub
• 1 tsp fresh rosemary (finely chopped)
• 1 tsp fresh thyme leaves
• Juice of ½ lemon
• 2 medium eggplants
• 2 tbsp tahini
• 1 garlic clove (finely grated)
• 1 tbsp lemon juice, 2 tbsp extra virgin olive oil
• Pinch of sea salt, 200g cherry tomatoes
• 1 tbsp olive oil
• ¼ cup pomegranate seeds
• Fresh mint leaves
• Toasted pine nuts (optional)

Instructions:

1. Prepare the Lamb – Pat the lamb cutlets dry and drizzle with olive oil. Season generously with the Volcanos Pepper Steak Rub, rosemary, and thyme. Finish with a squeeze of lemon juice and allow the lamb to marinate for 15–20 minutes.
2. Roast the Tomatoes – Preheat the oven to 200°C. Toss the cherry tomatoes with olive oil and roast for 12–15 minutes until softened and lightly caramelised.
3. Make the Eggplant Purée – Char the eggplants directly over a gas flame or on a hot grill until the skin is blackened and the flesh is soft. Allow to cool slightly, then scoop out the flesh. Blend the eggplant with tahini, garlic, lemon juice, olive oil, and sea salt until smooth and creamy.
4. Cook the Lamb – Heat a cast-iron pan or barbecue over medium-high heat. Cook the lamb cutlets for 3–4 minutes per side for medium-rare, or longer to your preferred doneness. Rest for 5 minutes before serving.
5. Assemble – Spread a generous spoonful of the charred eggplant purée onto each plate. Arrange the lamb cutlets on top and scatter over the roasted cherry tomatoes, pomegranate seeds, toasted pine nuts, and fresh mint.

Serve with warm flatbread or roasted baby potatoes.