Low-carb dinners: Lamb cutlets with roasted veggie stacks and pesto mayo

I tried to be good yesterday. I really did. I took a boring old chicken salad to work for my lunch. But I get SO HUNGRY by mid-afternoon. So I stuffed a yoghurt/fruit/nut bar into myself from the junk food machine in the work kitchen. Then felt ill for the next few hours (not sure if the nausea was guilt or revolting snack induced).

To make up for my transgression, I cooked a low-carb dinner last night and didn’t drink any wine (four nights in a row and counting!). It was delicious. I love, love, love pesto. And lamb cutlets. Mmmmmmmm.

Recipe: Lamb cutlets with a roasted veggie stack and pesto mayo

1 eggplant, cut into thick slices

3 zucchinis, cut lengthways into thick slices

2 red capsicums

Pesto (I made my own with fresh basil leaves, garlic, pine nuts, olive oil and parmesan)

Whole-egg mayonnaise or aioli

3 lamb cutlets per diner

Rocket

METHOD: Preheat the oven to 180c and roast the capsicums until the skin is blistered and the fruit soft. Place in a zip-lock bag and allow to cool slightly. Peel off the skin and cut each capsicum into quarters. Brush the eggplant and zucchini slices with olive oil. Grill until just soft. Mix 4 tablespoons of pesto with 4 tablespoons of mayo/aioli. Grill lamb cutlets – keep them pink in the middle. Rest the cutlets. Place a slice of eggplant on each plate. Top with two pieces of zucchini, crossed over each other. Add a piece of eggplant. Arrange rocket leaves on top, with a dollop of pesto mayo. Place 3 cutlets on each place and serve.

PS Serve leftover veggie stacks at room temperature the next night with freshly grilled meat/fish.