AT A GLANCE
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.
|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.
SLURPY YOUNG NERO D’AVOLA. , suggested by MAX ALLEN