Lamb Cutlets, Pistachio Crust & Aubergine
A dual air fryer tray recipe – spiced aubergine runs ahead, then lamb cutlets with a golden pistachio crust join the party. Finished with a cool lemon yoghurt drizzle.
Ingredients
Method
- Prep the aubergine: Toss the 1 aubergine, cut into 2cm cubes in 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and a generous pinch of 1 pinch salt and black pepper. Make sure every cube is evenly coated – this gives you a good colour and prevents drying out. Spread in a single layer in Basket 2 of your air fryer.
- Start the aubergine (Basket 2) – 15 min: Set Basket 2 to 200 °C and cook the aubergine for 15 minutes, shaking halfway through. The cubes should be deeply golden at the edges and completely tender inside.
- Make the pistachio crust: While the aubergine cooks, mix the 50 grams shelled pistachios, finely crushed with 1 teaspoon of fresh rosemary, finely chopped, 1 teaspoon of fresh thyme leaves, and 0.5 teaspoons garlic powder in a small bowl. Pat the 4 lamb cutlets dry with kitchen paper – this helps the mustard and crust stick properly.
- Coat the lamb: Brush each cutlet generously on both sides with 1.5 tablespoons Dijon mustard, then press firmly into the pistachio herb mixture to form an even crust. Place in Basket 1 of your air fryer.
- Cook the lamb (Basket 1) – 8–10 min: When the aubergine has about 8 minutes. Set Basket 1 to 190 °C and cook the lamb cutlets for 8 minutes for medium-rare, or 10 minutes for medium. Avoid flipping – cooking undisturbed helps the crust stay intact
- Rest the lamb – 2–3 min: Remove the lamb and leave to rest for 2–2m 30s before plating. This allows the juices to redistribute and keeps the cutlets tender and juicy.
- Make the lemon yoghurt: Stir together the 4 tablespoons Greek yoghurt with the juice and zest of 1 lemon, juiced and zested and a pinch of 1 pinch salt and black pepper. Taste and adjust – it should be bright and tangy to cut through the richness of the lamb. (~2 min – do this while the lamb rests)
- Rest and serve: Plate the lamb cutlets alongside the spiced aubergine. Drizzle the lemon yoghurt over and around the dish, and scatter 1 tablespoons fresh mint leaves, to garnish on top to finish.
Notes
Timing tip: The two baskets run concurrently – start the aubergine first, then load the lamb into Basket 1 when 8–10 minutes remain on the aubergine so both finish together.
Crust tip: For a finer, more coating-like crust, pulse pistachios in a food processor. For more texture and crunch, crush them in a bag with a rolling pin.
Lamb temp guide: 8 min = blush pink, medium-rare / 10 min = just-pink medium. Use a probe thermometer if in doubt – 57 °C for medium-rare, 63 °C for medium.
Swap: Swap fresh herbs for ½ tsp dried if needed. A little crumbled feta mixed into the yoghurt is a lovely addition.
