Name: Italian mixed grill
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 (300g) lamb cutlets, frenched; 3 (300g) lamb fillets; 1 teaspoon cracked black pepper; 2 tablespoon olive oil; 4 (320g) thin lamb sausages; 4 (240g) egg tomatoes, halved; 4 (320g) flat mushrooms; 4 (320g) baby eggplants, halved lengthways; 8 (200g) baby brown onions, halved; 2 clove garlic, crushed; 200 gram piece lamb liver, thinly sliced; 2 tablespoon plain flour; 2 tablespoon balsamic vinegar; 1 tablespoon fresh oregano leaves

Ingredients

4 (300g) lamb cutlets, frenched

3 (300g) lamb fillets

1 teaspoon cracked black pepper

2 tablespoon olive oil

4 (320g) thin lamb sausages

4 (240g) egg tomatoes, halved

4 (320g) flat mushrooms

4 (320g) baby eggplants, halved lengthways

8 (200g) baby brown onions, halved

2 clove garlic, crushed

200 gram piece lamb liver, thinly sliced

2 tablespoon plain flour

2 tablespoon balsamic vinegar

1 tablespoon fresh oregano leaves

Method

1.Combine cutlets and fillets in large bowl with pepper and half of the oil.

2.Cook cutlets, fillets and sausages on a heated oiled grill plate until cooked as desired. Cover to keep warm.

3.In a large bowl, combine tomato, mushrooms, eggplant, onion and garlic with remaining oil. Cook vegetables on heated grill plate until browned and just tender.

4.Meanwhile, toss liver in flour; shake off excess. Cook liver on heated oiled flat plate until cooked as desired.

5.Serve meat with vegetables, sprinkled with vinegar then oregano.

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