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.