Ingredients
- For the baba ganoush:
- 4 aubergines
- 1 garlic clove, crushed
- 1tbs crème fraîche
- 1tsp cumin
- 1tsp ground coriander
- 1tsp chilli powder
- 5tbs olive oil
- Sea salt
- 1 lemon, juice and zest
- Handful fresh parsley
- 1 pomegranate (deseeded) or 3tbs pomegranate seeds
- For the lamb chops:
- 50ml olive oil
- 1 handful parsley leaves, chopped
- 1 handful mint leaves, chopped
- 1tsp cumin
- 1tsp ground coriander
- Sea salt
- 6 bone-in lamb chops
- Place the aubergines on a baking tray and roast in the oven at 200 degrees for 30 minutes, until the skin is blistered and the interior soft throughout. Remove the pulp from the skin and place in a bowl. Allow to cool. Add the garlic, crème fraîche, cumin, coriander, chilli powder and oil to the aubergine pulp and whisk until smooth. Adjust the seasoning with sea salt and lemon juice then place in a serving bowl and garnish with lemon zest, chopped parsley, pomegranate seeds and a drizzle of olive oil.
- To make the herb oil for the lamb chops, place the olive oil, parsley, mint, cumin powder, coriander powder and a pinch of sea salt in a blender and blend for four to five seconds. Place the lamb chops in a shallow dish and pour the herb oil over them. Allow to marinate for 30 minutes before seasoning with more salt.
- Heat a nonstick frying pan and add the lamb chops. Cook for one minute on both sides then remove from the pan and allow to rest for five minutes on a warm tray. Serve with the baba ganoush.
