Grilled lamb cutlets with feta dressing recipe
 Lamb and feta work perfectly together in this easy, yet impressive dinner recipe. 200g/7oz plain yoghurt20ml/¾fl oz olive oil15g/½oz Dijon mustard¼ tsp ground cumin ¼ tsp ground turmeric½ tsp finely chopped garlic4 lamb cutlets, fat left on (do not French trim the bones)salt and freshly ground black pepper 200g/7oz plain yoghurt 20ml/¾fl oz olive oil 15g/½oz Dijon mustard ¼ tsp ground cumin ¼ tsp ground turmeric ½ tsp finely chopped garlic 4 lamb cutlets, fat left on (do not French trim the bones) salt and freshly ground black pepper 50g/1¾oz plain flour, plus extra for dusting90g/3¼oz rice flour or chickpea flourpinch ground turmericpinch ground cuminpinch smoked paprikapinch sea salt 1 tsp roughly chopped coriander leaves1 aubergine, cut into thin rounds 50g/1¾oz plain flour, plus extra for dusting 90g/3¼oz rice flour or chickpea flour pinch ground turmeric pinch ground cumin pinch smoked paprika pinch sea salt 1 tsp roughly chopped coriander leaves 1 aubergine, cut into thin rounds 1 Little Gem lettuce, outer leaves and centres separated 1 tbsp olive oilsalt and freshly ground black pepper 1 Little Gem lettuce, outer leaves and centres separated 1 tbsp olive oil salt and freshly ground black pepper 30g/1oz red onion, finely chopped15g/½oz green olives, sliced 70g/2½oz tinned chickpeas, drained and rinsed15g/½oz spring onions, sliced1½ tsp red chilli, sliced with seeds100ml/3½fl oz olive oil2 tbsp warm water1 tbsp red wine vinegar60g/2¼oz feta, diced5 small cherry tomatoes, halved1 tsp fresh flatleaf parsley leaves15 small fresh mint leavessalt and freshly ground black pepper 30g/1oz red onion, finely chopped 15g/½oz green olives, sliced 70g/2½oz tinned chickpeas, drained and rinsed 15g/½oz spring onions, sliced 1½ tsp red chilli, sliced with seeds 100ml/3½fl oz olive oil 2 tbsp warm water 1 tbsp red wine vinegar 60g/2¼oz feta, diced 5 small cherry tomatoes, halved 1 tsp fresh flatleaf parsley leaves 15 small fresh mint leaves salt and freshly ground black pepper Method To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately. To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the lamb cutlets, mix the yoghurt, oil, mustard, spices and garlic together in a wide bowl and season with salt and pepper. Place the lamb cutlets in the bowl and coat thoroughly in the mixture. Leave to marinate for at least 1 hour, ideally overnight. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. To make the aubergine fritters, preheat a deep fat fryer to 180C. Mix the flours, spices, salt and coriander with 170ml/6fl oz of cold water in a large bowl to make a smooth batter. Dust the aubergine in plain flour and then dip into the batter until well coated. Allow any excess batter to drip off and then deep fry for about 2–3 minutes until golden. Transfer to kitchen paper to drain. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. Meanwhile, grill the lamb cutlets on a hot griddle pan for about 7 minutes, turning halfway through, or until cooked to your liking. Leave the griddle pan over the heat. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the lettuce, cut the leaves in half and cut the centres in half vertically. Rinse in cold water and dry thoroughly. Cook the centres on the hot griddle pan for a few seconds and set aside. Drizzle the leaves with the oil and season with salt and pepper. Grill lightly on the hot griddle pan until lightly charred. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. To make the chickpea and feta dressing, mix all the ingredients together except the parsley and mint and season with salt and pepper. Add the herbs into the dressing just before serving. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately. Place the cutlets, fritters and lettuce on warmed plates and spoon over the dressing. Serve immediately.