Lamb Chops With Smoky Aubergine Salad

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

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  424

• Protein

  27g

• Carbs

  4g

• Fat

  33g

• Saturates

  9g

• Fibre

  4g

• Sugar

  4g

• Salt

  0.19g

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

Directions

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.

Categories: Barbecue, Vegetables