Name: Lamb chops with smoky aubergine salad
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 aubergine thinly sliced lengthways; 3 tbsp olive oil; 4 lamb cutlets or chops, trimmed of fat; squeeze lemon juice; pinch paprika; 2 tsp chopped dill; 1 tbsp toasted pine nut

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Lamb chops with smoky aubergine salad

Lamb chops with smoky aubergine salad

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.14 ratingsRate

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A quick Moroccan inspired dish that is great for entertaining friends and family

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Couscous fritters with feta

A star rating of 3.8 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1 aubergine

thinly sliced lengthways
3 tbsp olive oil
4 lamb cutlets

or chops, trimmed of fat
squeeze lemon

juice
pinch paprika
2 tsp chopped dill
1 tbsp toasted pine nut

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Nutrition: per serving

kcal424
fat33g
saturates9g
carbs4g
sugars4g
fibre4g
protein27g
salt0.19g

low

Method

step 1

Heat a large frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.
step 2

Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.
step 3

Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill. Serve with salad and pitta bread.

RECIPE TIPS

MAKE DOUBLE

Make double the amount of aubergines and stuff into pittas with houmous for lunch the next day.

FOR A SPICY TWIST

Turkish Style aubergine: Combine 2 tbsp olive oil with 1 tsp ground cumin, brush over aubergines and griddle. Mix a 200g pot Greek yogurt, a squeeze lemon juice, 1 tbsp mint sauce and a handful chopped mint. Season, then serve with the lamb, salad and pitta bread.

Recipe from Good Food magazine, August 2007

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A star rating of 4.2 out of 5.14 ratings

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