Lamb loin chops with smoky eggplant, and farro and tomato salad

AT A GLANCE

  • Serves 4 people

Middle Eastern flavours are a classic match with lamb, while smoky eggplant takes it up a notch. If you fancy it, throw some flatbread on the barbecue to warm up and serve alongside.

  • 100 gm farro (see note)
  • 3 large ripe tomatoes, diced
  • 70 ml extra-virgin olive oil
  • Finely grated rind and juice of ½ lemon, or to taste
  • 1 tbsp sherry vinegar
  • 1 cup coarsely chopped flat-leaf parsley
  • 1 cup coarsely chopped mint
  • 2 spring onions, thinly sliced
  • 8 lamb loin chops (about 200gm each)
  • 1 tbsp olive oil
  • To serve: sumac
  •  
  • Smoky eggplant
  • 2 eggplant
  • 70 gm tahini
  • 70 ml extra-virgin olive oil
  • Juice of 1½ lemons, or to taste
  • 1 garlic clove, finely chopped
01   For smoky eggplant, char eggplant on a hot barbecue or over an open flame, turning occasionally, until charred and tender (at least 15-20 minutes). Place in a colander in the sink to drain, then scoop out flesh into a bowl. Stir in tahini, oil, lemon juice and garlic, season to taste and refrigerate until required. Smoky eggplant will keep refrigerated for 3 days.
02   Meanwhile, boil farro in a saucepan until tender (20-25 minutes), then drain well and spread on a tray to cool. Once cool, transfer to a bowl, add tomato, extra-virgin olive oil, lemon rind and juice, vinegar, herbs and spring onion, season to taste and toss to combine.
03   Heat a barbecue or char-grill pan to medium-high heat. Brush chops with oil, season to taste and grill, turning occasionally, until browned and cooked to your liking (3-4 minutes each side for medium-rare). Transfer chops to a plate and rest for 5 minutes. Serve lamb loin chops with smoky eggplant, farro and tomato salad, and scattered with sumac.

Note Farro is available from select delicatessens. 

Topics:

TAHINI, MINT, MIDDLE EASTERN, PARSLEY, FARRO, EGGPLANT, LAMB, DRINK SUGGESTION, SUMMER, LEMONS, MAIN, TOMATOES

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , EMMA KNOWLES

Drinking Suggestion:

SLURPY YOUNG NERO D’AVOLA. , suggested by MAX ALLEN

FEATURED IN

Jan 2016

Jan 2016

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