Seared lamb salad with grilled brinjals and mango atchar

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 40 minutes

Ingredients

2 brinjals
Olive oil
Lemon juice
450 g lamb fillet
A handful of fresh leaves
Mango atchar

Method

Preheat the oven to 180°C. Rub brinjals with olive oil and prick in several places using a fork. Place on a baking tray and roast for 40 minutes. Slice into rounds, season to taste and drizzle with lemon juice.
Season lamb fillet, sear in a hot pan until browned but pink inside. Set aside to rest before slicing. Arrange on a platter with the roast brinjal slices and a handful of fresh leaves. Top with spicy mango atchar.

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Seared lamb salad with grilled brinjals and mango atchar

Seared lamb salad with grilled brinjals and mango atchar

Ingredients

Method