Lamb Loin Chops with Baba Ganoush
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Lamb Loin Chops with Baba Ganoush
Recipe by Brent Draper
Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients
4 lamb loin chops
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
2 tbs extra virgin olive oil
2 eggplants, roasted and peeled
2 tbs tahini
1 tsp ground cumin
Juice of 1 lemon
1 tsp Coles sea salt
1 cucumber, diced
1 red onion, finely sliced
1/4 cup fresh parsley, chopped
2 tbs extra virgin olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/2 tsp Coles black pepper
Method
Peel the roasted eggplants and set aside. In a large bowl, combine ground coriander, turmeric, and cumin. Add the lamb loin chops, drizzle with extra virgin olive oil, and rub the spices evenly over the chops. Let them marinate for 15 minutes.
Place the roasted eggplant in a blender or food processor. Add tahini, extra virgin olive oil, cumin, lemon juice, and sea salt. Blend until smooth to create a rich baba ganoush.
In a separate bowl, combine diced cucumber, red onion, and chopped parsley. Drizzle with extra virgin olive oil, add lemon zest and juice, and season with black pepper. Toss gently to make a fresh herb salad.
Grill or pan-sear the marinated lamb loin chops until cooked to your preferred doneness, then set aside to rest.
To plate, spread a generous layer of baba ganoush on the base of each plate. Place the lamb chops on top, followed by a heap of the fresh salad. Drizzle with extra virgin olive oil and finish with a sprinkle of lemon zest.
Serve immediately and enjoy!
