Lamb chops with aubergine, feta and an­chovies

Central and North Burnett Times - - EASY EATING -

Serves 4

In­gre­di­ents

1 tbs pesto

Zest and juice of 1 le­mon

2 cloves garlic

8 lamb loin chops, ex­cess fat re­moved

Salad:

¼ cup olive oil

1 egg­plant, cut into ½ cm slices•

250g cherry toma­toes

150g green beans, cut in half and blanched

150g feta

½ cup black olives

4 an­chovies, chopped

¼ cup basil leaves

1 tbs olive oil

1 tbs bal­samic vine­gar

Salt and freshly ground pep­per, to taste

Method

Pre­heat bar­be­cue to medium heat.

Com­bine pesto, le­mon juice and garlic to­gether. Rub over lamb and let mar­i­nate for at least 30 min­utes.

Rub egg­plant in oil.

Place on bar­be­cue for 3 or 4 min­utes each side un­til cooked through and lightly browned. Cut pieces in half and place into a large bowl.

Toss cherry toma­toes and beans on bar­be­cue to brown and soften then place into the bowl with egg­plant.

Crum­ble through feta, add olives, an­chovies, basil leaves, olive oil and bal­samic. Toss un­til well com­bined and set aside.

Turn bar­be­cue to hot. Place lamb chops on to grill for 2-3 min­utes or done to your lik­ing, de­pend­ing on the thick­ness of the chops.

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