Lamb chops are, in my opinion, one of the greatest cuts of all time. They have always been a “special” ingredient to me, if sometimes costly, perfect for eating with hands and totally delicious – especially the meat that sits alongside the bone.
There are a collection of holy trinity flavours in life that just work. They never fail you. And lamb, aubergine and a little spice is one of them. The vibrancy of zhoug is glorious with these chops – the little citrussy notes and pops of cumin really make the chops sing.
You can marinate them a couple of days ahead or at the moment you decide to make them.
Cook them on the barbecue, under the grill – however you please, just make sure you cook them!
Prep 15 min
Cook 20 min
Serves 2 generously
8 lamb chops
3 tbsp Belazu Zhoug Paste
For the smoked aubergine
Olive oil
1 medium aubergine, diced into 2cm cubes
250g baby plum tomatoes, cut in half
1 small clove of garlic, finely sliced
Salt
For the salad
1 small red onion, finely sliced
Handful of parsley leaves
Handful of mint leaves
Handful of coriander leaves
1 pomegranate, seeds scooped out
1 lemon, juiced
Extra virgin olive oil
Salt
To serve
1 jar Belazu Aubergine Mezze
Marinate the chops by coating them in two tablespoons of the zhoug paste. The last tablespoon will be used to dress the chops later. Cover and store in the fridge if you are doing this in advance, but be sure to bring them up to room temperature before you cook them.
While the chops are marinating, you can start on the aubergine. Take a frying pan with a lid, add a glug of olive oil and warm it on a medium to high heat. Pop in the aubergine and sautee until it starts to colour, which will give you that smoky flavour you’re after. Then season liberally with salt. Continue sauteing, putting the lid on the pan to help it cook through.
When the aubergine has softened, add the tomatoes and garlic, and put the lid back on. Cook for 5-7 minutes on a high heat until the tomatoes begin to release their juice. Check the seasoning and stir well. Turn off the heat.
To prepare the salad, put the red onion into a bowl with all of the herb leaves. When you are ready to serve, add the lemon juice, a drizzle of the extra virgin olive oil, the pomegranate seeds and salt, and mix well so all of the herb leaves are dressed.
Cook your chops for 4 minutes or so on each side under a hot grill or in a hot pan until they are cooked the way you like them. I tend to rest mine for 3-4 minutes after searing.
To complete the dish, spread the Belazu Aubergine Mezze on to a platter, top with the cooked aubergine and tomato mix, and arrange your chops. Use the remaining tablespoon of zhoug paste to brush over the chops, amplifying their flavour. Serve with the dressed salad.
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