Moroccan lamb chops with charred eggplant

SERVES 4 PREP AND COOK TIME 30 MINUTES

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.