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Cumin Flavoured Lamb Chops with Babaganoush

The babaganoush goes really well with the lamb. You can also use it as a dip.

4 people
30 min
Nutrition per serving
  • kcal
    664kcal
  • protein
    33g
  • total fat
    30g
  • saturates
    14g
  • iron
    5.4mg
  • carbs
    32g

Ingredients

  • 8 centre loin lamb chops, well trimmed
    1 teasp. ground cumin
    2 tablesp. olive oil
    Juice of half a lemon

  • 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

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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.

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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.