December 13, 2015
A medley of Mediterranean flavors combine with traditional breaded cutlets, or scaloppine, for a delicious main course. Serve it over a bed of arugula salad for a lemony, bright flavor contrast.
OLIVE OIL TOMATOES
1For Eggplant Caviar: Preheat the oven to 450°F. Cut the eggplant in half. Pierce the skin with a fork in several places and brush all sides with oil. Place the eggplant on a baking sheet and roast for 10 to 12 minutes or until soft. Scoop out the eggplant pulp and place it in a stainless steel bowl.
2In a medium saucepan, heat two tablespoons olive oil and sauté the onion, garlic, and pepper flakes until the onions are soft. Add the mixture to the eggplant and add the basil, oregano, lemon juice, salt, and pepper. Mash well and drizzle in remaining 5 tablespoons olive oil. Serve warm or cold.
1In a bowl, combine the flour, salt, pepper, and rosemary. In a separate shallow bowl mix the eggs with 2 tablespoons olive oil. Pour the breadcrumbs in another shallow bowl. Coat the lamb with the seasoned flour, patting it thoroughly. Dredge the lamb in the beaten eggs and then coat with breadcrumbs, pressing well.
2In a large skillet, heat the butter. Pan-fry the lamb on each side until golden brown (you will need to do this in batches). To obtain a crisp, even coating do not crowd the meat in the pan and do not remove it for first 1 to 2 minutes of cooking.) Drain the cutlets on paper towels.
OLIVE OIL TOMATOES
1Place the tomato petals in a bowl and gently toss them with garlic, oil, sugar, salt, and pepper. Arrange the tomatoes in a single layer in a small baking pan and cover them with olive oil. Bake at 160°F for 6 to 8 hours.
2Carefully remove tomato petals from oil, saving the oil; refrigerate the tomatoes until ready to use.
1Arrange the lamb scaloppine on a platter around a bowl of Eggplant Caviar and garnish with lemon. Serve with Olive Oil Tomatoes and arugula salad, if desired.
Recipe and image provided by the American Lamb Board