Main Meals

Seared lamb salad with grilled brinjals and mango atchar

By Abigail Donnelly
4
Easy
40 minutes
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Ingredients

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

Method

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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