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Lamb Chops with Pulp of Grilled Eggplant & a Mediterranean Salad

2016-03-09
  • Cuisine: Middle Eastern
  • Course: Main Course
  • Skill Level: Moderate
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 8m
Simple & delicious lamb chops with smokey eggplants and a Mediterranean twist.

Ingredients

  • 1 / 480g jar Al Wadi Al Akhdar Pulp of Grilled Eggplant
  • 2 tbsp Al Wadi Al Akhdar olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh thyme, washed and picked
  • 2 cloves garlic, minced
  • ½ tsp salt

  • Marinade
  • 1kg lamb chops
  • 1 tbsp Al Wadi Al Akhdar tomato paste
  • 1 tsp ground cardamom powder
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 ½ tsp sea salt
  • ½ tsp black pepper

  • Side Salad
  • 2 cups cherry tomatoes
  • 3 tbsp sliced black olives
  • 1 tbsp oregano
  • ½ tsp sea salt
  • Olive oil, to taste
  • 2 tbsp fresh basil leaves
  • 1 small onion, sliced (optional)

Step 1

Combine tomato paste, cardamom, paprika, coriander, oil, lemon juice salt and pepper and marinade the meat for 30-45 minutes at room temperature.

Step 2

Scoop the Pulp of Grilled Eggplant in a bowl and mix with olive oil, lemon juice, thyme, garlic and salt.

Step 3

To make the salad, mix all ingredients and set aside.

Step 4

Heat a large frying pan, place the meat inside with the marinade and cook 2-3 minutes on each side or to desired doneness.

Step 5

To serve, place 2-3 slices of chops on each plate, top with salad and spoon the eggplant pulp on the side.

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