Grilled Spiced Double Lamb Cutlets with a Sorrel Hollandaise Sauce & Eggplant Croûtons

Name: Grilled Spiced Double Lamb Cutlets with a Sorrel Hollandaise Sauce & Eggplant Croûtons
Yield: Serves 6
Cuisine: Australian
Ingredients: 6 x 2.5 cm-thick slices eggplant, each 7-8cm diameter; 6-8 Roma tomatoes, peeled and deseeded, then cut into 1cm dice; salt and freshly ground black pepper; 3 tablespoons coriander seeds, pan-roasted until aromatic; 1 tablespoon coarsely cracked white peppercorns; ¼ teaspoon ground cinnamon olive oil; 12 double lamb cutlets, well trimmed of fat; a few drops lemon juice; 2 bunches sorrel, washed and the stalks removed; 2 cloves garlic, unpeeled; 270 g butter, melted; 6 tablespoons coarsely torn light sourdough bread; 6 basil leaves, torn into small pieces; 30 ml water; 2 egg yolks; 30 ml white wine vinegar

Preparation info

Serves
6

Difficulty
Complex

Appears in

French

By Damien Pignolet

Published 2005

About

This is a lovely dish with quite a complex palate. The coriander seeds and peppercorns complement the sweetness of the lamb and the sorrel’s acidity provides a balance to the rich hollandaise sauce, while the eggplant croûtons offer a textural contrast.

Ingredients

3 tablespoons coriander seeds, pan-roasted until aromatic
1 tablespoon coarsely cracked white peppercorns

Europe
Oceania
Australia
France
Main course
Mediterranean

Method

Begin by making the eggplant croûtons: place the eggplant slices in a colander, salt generously and allow the juices to drain for 30 minutes-1 hour.
Meanwhile, heat a little olive oil in a frying pan over high heat and briefly toss the tomatoes until the juices begin to run. Season lightly and turn into a bowl.
Dry the eggplant very well with kitchen