Lamb chops with grilled aubergines and minty mushy peas

July 13, 2014 (Last Updated: January 11, 2019)

The freshness of the minted peas balances the richness of the lamb perfectly.

TO DRINK: A cabernet franc is full-bodied with savoury, herbaceous characters that are well suited to earthy lamb

Print Recipe

Lamb chops with grilled aubergines and minty mushy peas

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 8 lamb chops
  • 30ml (2 tbsp) olive oil
  • juice of ½ a lemon
  • salt and freshly ground black pepper, to taste
  • 1 aubergine, thinly sliced
  • MUSHY PEAS
  • 400g frozen peas, blanched
  • 45ml (3 tbsp) fresh mint, chopped
  • salt and freshly ground black pepper, to taste
  • fresh mint, to serve

Instructions

1

Season the chops with 15ml (1 tbsp) of olive oil, lemon juice, salt and pepper. Heat a large griddle pan and grill the chops to your liking. Remove from the heat and set aside.

2

Brush the aubergine with the remaining oil and grill on a griddle pan for 2 minutes on each side.

3

Place the peas, mint and seasoning in a bowl and use a hand blender to blitz the peas to form a chunky purée.

4

Serve the lamb chops with the griddled aubergines and minty peas, and garnish with mint leaves.

 

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July 13, 2014 (Last Updated: January 11, 2019) By
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