Name: Lamb chops with baba ghanoush
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 medium eggplant, peeled, chopped; 2 clove garlic, unpeeled; 1/4 cup olive oil, plus 3 tablespoons extra; 1/3 cup lemon juice; 1 1/2 tablespoon tahini; 1/4 teaspoon ground cumin; 1 teaspoon ground coriander; 20 baby truss tomatoes; 8 lamb loin chops, trimmed; grilled potato slices, steamed beans, lemon wedges, to serve

Ingredients

1 medium eggplant, peeled, chopped

2 clove garlic, unpeeled

1/4 cup olive oil, plus 3 tablespoons extra

1/3 cup lemon juice

1 1/2 tablespoon tahini

1/4 teaspoon ground cumin

1 teaspoon ground coriander

20 baby truss tomatoes

8 lamb loin chops, trimmed

grilled potato slices, steamed beans, lemon wedges, to serve

Method

1.Preheat oven to 200°C. Place eggplant and garlic cloves in a baking pan and toss with olive oil. Bake for 20-25 minutes, until tender. Allow to cool slightly.

2.To make the baba ghanoush, peel the garlic and place in a food processor with the eggplant, lemon juice, tahini, 1 tablespoon olive oil and ground cumin and coriander. Season to taste. Process until smooth.

3.In the same baking dish, toss baby truss tomatoes with 2 tablespoons olive oil. Bake for 10 minutes, until skins begin to split.

4.Preheat a chargrill on medium. Lightly oil the grill and cook lamb chops for 5-10 minutes each side, or until cooked to taste.

5.Serve chops topped with spoonfuls of baba ghanoush, potato slices and steamed beans. Accompany with lemon wedges.

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Ingredients

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