Grilled Lamb Chops with Αubergine Salad
| Prep-time | Bake-time | |
|---|---|---|
| 25 min | 45 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- Ingredients for the Lamb Chops:
- 700g lamb chops foodhaus
- 2 tbsp Chorio Extra Virgin Olive Oil
- 1 tsp Maldon sea salt
- 1/2 tsp Maldon ground pepper
- 2 tbsp Alion fresh rosemary, finely chopped
- Ingredients for the Crust:
- 1 cup panko breadcrumbs (227g)
- 2 tbsp grated Castelli Parmesan cheese
- 2 tbsp finely chopped pistachios
- 1/2 pack Alion fresh basil (leaves only), finely chopped
- 1 tsp Ardo garlic cubes
- 2 tbsp Ardo finely chopped parsley
- 1 tsp Maldon sea salt
- Ingredients for the Aubergine Salad:
- 2 medium aubergine, sliced*
- 2 tbsp Chorio Extra Virgin Olive Oil
- 2 Chorio feta (vacuum-packed), crumbled
- 1 tbsp Alion fresh mint, finely chopped*
- 1 tbsp lemon juice
- 1 tsp Maldon sea salt
- 1/2 tsp Maldon ground pepper
METHOD
1.Preheat your grill or BBQ to 200–220°C (392–428°F). Grill the aubergine slices for 25 minutes, until soft and charred.
2. Remove the skin, scoop out the flesh, and place it in a bowl. Add the olive oil, feta, mint, parsley, lemon juice, salt, and pepper. Mix well and set aside.
3. Combine all crust ingredients in a blender and pulse lightly for 10 seconds, just until coarsely blended.
4. In a bowl, whisk together the olive oil, rosemary, garlic, lemon zest and juice, salt, and pepper. Place the lamb chops in a shallow dish or resealable food bag, pour over the marinade, and coat well. Refrigerate for at least 1 hour.
5. Remove the chops from the fridge and let them come to room temperature. Preheat the grill or BBQ again to 200–220°C. Grill the lamb chops for about 3–4 minutes per side for medium doneness, or adjust according to preference. Let them rest for a few minutes.
6. Lightly brush the grilled lamb chops with mustard, then press them into the herb crust to coat.
Serve warm, accompanied by the refreshing eggplant salad.
Kali Orexi!
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