[lamb chops] with 가지

Lamb chops with smoky aubergine salad

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

(serves 2)

• 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 nuts

method

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.
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.
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.

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.

Make double

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

Per serving

424 kcalories, protein 27g, carbohydrate 4g, fat 33 g, saturated fat 9g, fibre 4g, sugar 4g, salt 0.19 g