Moroc­can lamb chops with charred egg­plant


The Australian Women's Weekly - - Julie Goodwin -

1 tea­spoon ground gin­ger

1 tea­spoon ground turmeric

1 tea­spoon cumin ¼ tea­spoon ground cin­na­mon ¼ tea­spoon ground black pep­per 1 tea­spoon sea salt flakes

8 (800g) lamb mid loin chops

1/3 cup (80ml) ex­tra vir­gin olive oil 2 medium (340g) red onions

1 large (500g) egg­plant, sliced length­ways 5mm thick

2 medium (240g) zuc­chi­nis, sliced length­ways 5mm thick

2 ta­ble­spoons bal­samic vine­gar 2 tea­spoons finely grated or­ange rind 50g rocket

1 Heat a bar­be­cue grill plate over a high heat.

2 Com­bine the spices and salt in a small bowl. Driz­zle the chops with 1 ta­ble­spoon of the oil and sprin­kle with the spice mix­ture. Cook the chops for about 4 min­utes each side, turn­ing once. They should be lovely and charred on the out­side but still a bit pink in the mid­dle. Trans­fer to a plate; cover to keep warm.

3 Mean­while, peel onions; trim roots leav­ing the bases in­tact. Cut onions into wedges. Brush the veg­eta­bles with 2 ta­ble­spoons of the re­main­ing oil. Bar­be­cue the onion for 4 min­utes each side and re­main­ing veg­eta­bles for 1-2 min­utes each side or un­til the veg­eta­bles have char-marks and are ten­der but not too soft.

4 To make dress­ing, whisk together the re­main­ing 1 ta­ble­spoon of oil, vine­gar and rind in a small bowl. Sea­son to taste.

5 Place veg­eta­bles and rocket on a plat­ter; driz­zle with dress­ing. Serve with chops and Har­cha, if de­sired.

Not suit­able to freeze or mi­crowave.

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