8 centre loin lamb chops, well trimmed
1 teasp. ground cumin
2 tablesp. olive oil
Juice of half a lemon
Cumin Flavoured Lamb Chops with Babaganoush
4 people
30 min
Nutrition per serving
-
kcal664kcal
-
protein33g
-
total fat30g
-
saturates14g
-
iron5.4mg
-
carbs32g
Ingredients
2 medium aubergines
2 tablesp. olive oil
Salt and freshly ground black pepper
1 garlic clove, peeled and chopped
1 teasp. ground cumin
Juice of 1 lemon
1 tablesp. tahini
2 tablesp. fresh coriander, parsley or basil, chopped
Lamb Chops
8 centre loin lamb chops, well trimmed
1 teasp. ground cumin
2 tablesp. olive oil
Juice of half a lemon
Babaganoush
2 medium aubergines
2 tablesp. olive oil
Salt and freshly ground black pepper
1 garlic clove, peeled and chopped
1 teasp. ground cumin
Juice of 1 lemon
1 tablesp. tahini
2 tablesp. fresh coriander, parsley or basil, chopped
Method
Copy Text
Combine the cumin, oil and lemon juice. Brush this mixture over the lamb and set aside while you make the babaganoush.
To make the babaganoush: Preheat the grill to high. Cut the aubergines in half lengthwise. Score the flesh with a knife to make a criss-cross pattern. Brush a little oil over the cut side and season with a little salt and black pepper. Put the aubergines, flesh-side down on a grill pan. Place under the grill for 10 minutes then turn them over and cook for another five minutes. Remove from the grill and allow to cool.
When the aubergines are cool enough to handle scoop the flesh into a food processor. Then add the garlic, cumin, lemon juice, tahini, salt and black pepper. Whizz until smooth. Remove from the processor. Stir through the fresh herbs. Taste and add more seasoning if necessary.
Meanwhile heat a frying pan over a hot heat. Season the chops and cook for 3-4 minutes on each side.
Serve the lamb with the babaganoush, baby potatoes and a green salad.
The Quality Mark & You
Learn moreMethod
Copy Text
Combine the cumin, oil and lemon juice. Brush this mixture over the lamb and set aside while you make the babaganoush.
To make the babaganoush: Preheat the grill to high. Cut the aubergines in half lengthwise. Score the flesh with a knife to make a criss-cross pattern. Brush a little oil over the cut side and season with a little salt and black pepper. Put the aubergines, flesh-side down on a grill pan. Place under the grill for 10 minutes then turn them over and cook for another five minutes. Remove from the grill and allow to cool.
When the aubergines are cool enough to handle scoop the flesh into a food processor. Then add the garlic, cumin, lemon juice, tahini, salt and black pepper. Whizz until smooth. Remove from the processor. Stir through the fresh herbs. Taste and add more seasoning if necessary.
Meanwhile heat a frying pan over a hot heat. Season the chops and cook for 3-4 minutes on each side.
Serve the lamb with the babaganoush, baby potatoes and a green salad.
