Lamb cutlets with burghul and eggplant pilaf

Step 1

Heat oil in a deep frypan over medium heat. Add onion and garlic and gently cook, stirring, for 2-3 minutes until soft. Add eggplant and rosemary and cook for a further 5 minutes or until lightly browned. Stir in burghul, then pour in consomme. Bring to the boil, then cover and simmer gently for 10 minutes until stock has absorbed and burghul has softened.

Step 2

Meanwhile, heat a chargrill or large non-stick frypan over high heat. Season lamb, lightly spray with oil, then cook for 3-4 minutes each side until lamb is cooked but still pink in the centre. Leave lamb to rest while you stir raisins and mint into the burghul and season to taste. Serve lamb on pilaf, garnished with mint leaves.