Double Lamb Cutlets, Grilled Red Onion, Eggplant And Tabbouli Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli Recipe. Enjoy Middle Eastern food and learn how to make Double Lamb Cutlets, Grilled Red Onion, Eggplant and Tabbouli. 

Serves 6


1 cup Olive Oil
1 Clove Garlic crushed
2 tablespoons Lemon Zest
1 teaspoon Cumin roasted and ground
1 teaspoon Coriander roasted and ground

½ cup burghal soaked in 1/2 cup cold water overnight
1 cup Parsley chopped
¼ cup Mint leaf chopped
1 small Red Onion
2 Tomatoes seeded and diced
¼ cup Extra Virgin Olive Oil
¼ cup Lemon Juice
2 Garlic Cloves crushed
Salt & Pepper

Char Grilled Eggplant
Olive Oil
6 Slices Eggplants
6 Slices Eggplants 20mm thick
Salt & Pepper

Grilled Red Onions
4 Red Onions
Olive Oil
Salt & Pepper
1 tablespoon Butter
2 tablespoons red wine vinegar

3 8 cutlet lamb racks best end



1. Grind cumin seed and coriander seed, place into dry pan and roast.
2. Place olive oil, crushed garlic, lemon zest, cumin and coriander in baking dish and mix.
3. Divide 8 cutlet rack into quarters.
4. For presentation cut one bone off the double lamb cutlet.
5. Trim a little excess fat.
6. Place in dish, drizzle with oil and cover with marinade.
7. Cover with clingwrap and put in fridge to marinade for several hours.


1. To prepare tabbouli, mix burghal, chopped parsley, chopped mint, spanish onion, diced tomato, olive oil, lemon juice, garlic, salt and pepper.
2. Sit for several hours.

Char Grilled Eggplant

1. Brush Eggplant with olive oil, a little salt and pepper and grill on a grid pan.
2. Fry spanish onion with olive oil, add red wine vinegar and a knob of butter at the end.


Divide 8 cutlet rack into quarters.
For presentation cut one bone off the double lamb cutlet.
Trim a little excess fat.
Place in dish, drizzle with oil and cover with marinade.
Cover with clingwrap and put in fridge to marinade for several hours. Alternatively marinade overnight.
Place cutlets in frypan, season with salt and pepper, brown.
Use a heavy based cast iron pan or a pan with a metal handle that can go from the stove top to the oven.
Preheat the panggangan to 220 celsius, place frypan into panggangan and bake for 8-10 minutes.
Remove, let rest for 5 to 8 minutes.

To Serve

To serve, pile tabbouli in centre of plate, place eggplant and onions to the side and sit two cutlets on top, pour over a demi glase.

Recipe by Philip Johnson from Short Orders

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