Barbequed Lamb with Smoky Aubergine and a Parmesan Spinach Salad
With Fiona Read
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Barbequed Lamb Chops
2 lamb chops or 4 cutlets
Salt and freshly ground black pepper
3 T extra virgin olive oil
2 t finely chopped oregano
2 t lemon zest
Season the lamb and trim a little of the fat if required, but leave enough to keep the meat moist and flavoursome.
Very gently heat the olive oil with the oregano and lemon zest until it just starts to sizzle. Turn off the heat.
Grill the lamb on the barbeque basting with the lemon, oregano oil. Cook for approximately 3-4 minutes on each side until medium rare. Leave to rest for 5-10 minutes before serving.
1 aubergine/eggplant, thinly sliced lengthways
Extra virgin olive oil, for brushing
Small bunch of Italian parsley
Handful of basic leaves
3 springs of mint
1-2 cloves garlic
3 t Dijon mustard
2 T capers, drained
6 T extra virgin olive oil
2 t lemon zest
2 T lemon juice
Salt and pepper to taste
Lightly brush the aubergine slices with olive oil. Layer in a colander sprinkling each layer lightly with salt. Set aside for about half an hour. Pat dry if need be and then cook on the barbeque or grill plate over medium heat until lovely and soft.
Finely chop the herbs, add garlic, mustard and capers. Slowly pour in the olive oil then blend in the lemon juice and zest with a fork or whisk. Season to taste.
Layer the aubergine drizzling with the dressing on each layer.
Parmesan Spinach Salad
Bunch of fresh spinach leaves
6 T walnut oil
2 T red wine vinegar
1-2 T freshly grated good quality parmesan
Salt and black pepper to taste
Serve with buttery new potatoes, crusty bread or couscous.