Lamb chops with smoky aubergine salad
Ingredients
- Step 1 1 aubergine , thinly sliced lengthways
- Step 2 3 tbsp olive oil
- Step 3 4 lamb cutlets or chops, trimmed of fat
- Step 4 squeeze lemon juice
- Step 5 pinch paprika
- Step 6 2 tsp chopped dill
- Step 7 1 tbsp toasted pine nut
Calories: 424
Carbohydrate: 4 g
Protein: 27 g
Fat: 33 g
Cook time: 20 minutes
Prep time: minutes
Total time: 20 minutes
Servings: 2
TAGS
Dinner
Main course
Moroccan
Josh Eagleton
10-30 minute
2 serving
600 kcal or less
Beginner
Cutlet
dill
Good Food
Lamb chop
Lamb cutlet
Lamb cutlet
Main
Meat
Paprika
Pine nut
Pine nut
Quick
Directions
- 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.