Lamb Chops With Smoky Aubergine Salad
In this flavorful recipe, grilled aubergine slices are beautifully complemented by juicy lamb chops and a zesty lemon dressing. The combination of savory grilled flavors, aromatic dill, and crunchy pine nuts creates a delicious medley of textures and tastes that is sure to delight your taste buds. Enjoy this dish served alongside a fresh salad and warm pitta bread for a satisfying meal that is perfect for any occasion.
— Constant Cookbook
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 nuts
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 424 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 0.19 milligram of sodium
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