Grilled lamb chops, aubergines, green olives, mint
Lamb chops are perfect for a barbecue - they're easy and quick to cook but slightly more interesting than the classic burgers and sausages. Here Ben Tish serves them with some Cabernet Sauvignon vinegar and pitted green olives, to help cut through the lamb's richness.
Ingredients
Metric
Imperial
- 8 lamb chops, salt marsh lamb is best
- 1 large aubergine, trimmed and cut into four
- 120ml of extra virgin olive oil
- 1 tsp cumin seeds, toasted
- 2 garlic cloves, finely sliced
- 6 coriander seeds, crushed
- fresh mint leaves
- 50g of Fragata pitted green olives, halved lengthwise
- 50ml of Cabernet Sauvignon vinegar
- flaky sea salt to season
- freshly ground black pepper to season
- olive oil, for cooking
- full fat yoghurt, to serve, optional
Equipment
- Barbecue
Method
Preheat the oven to 180°C and prepare the BBQ if using
Heat a large sauté pan over a medium heat and add a lug of olive oil. Season the aubergine slices well and pan fry them on both cut sides until nicely browned
- 1 large aubergine, trimmed and cut into four
Place the slices of aubergine in the oven and cook until tender – this will depend on the size of your aubergine, but check them after 15 minutes. Reserve and keep warm
If not using a barbecue, heat up a griddle pan over a very heat heat
Season the chops and rub with olive oil. Seal the chops on both sides on the BBQ or griddle to caramelise them. Reduce the heat on the griddle pan, or move the chops to a cooler spot on the barbecue, and cook for 6–7 minutes until just cooked and pink. Rest in a warm spot on a plate for a few minutes
- 8 lamb chops, salt marsh lamb is best
- flaky sea salt to season
- freshly ground black pepper to season
Heat the extra virgin olive oil in a small pan with the cumin seeds, garlic and coriander seeds until they start to fry and brown. Add the mint, olives and the vinegar then remove from the heat
- 120ml of extra virgin olive oil
- 1 tsp cumin seeds, toasted
- 2 garlic cloves, finely sliced
- 6 coriander seeds, crushed
- fresh mint leaves
- 50g of Fragata pitted green olives, halved lengthwise
- 50ml of Cabernet Sauvignon vinegar
Pour the meat juices from the lamb into the dressing and adjust the seasoning to taste
Serve the lamb with the roasted aubergine and spoon over the dressing. Garnish with more mint leaves and serve with some creamy yoghurt if desired
- full fat yoghurt, to serve, optional
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