Tuesday, September 20, 2011

Lamb Chops and Aubergines

Have I mentioned that I didn't manage to go to Greece with summer? Oh that's right, only a million times. Well, as a result, I've been feeling pretty homesick, and the weather hasn't done much to help my mood. So I turned to food. Since finding some lamb chops in the discount section at Tesco (don't say we're not classy) I knew their destiny. The boyfriend mumbled something like "mustard, sugar" but I had already covered them in olive oil and garlic and was busy sprinkling on healthy amounts of oregano. Ah, it felt like home.

They got a good grilling (maybe a bit too good actually, but I blame my genes for my tendency to overcook meat) and were served alongside pan-fried slices of aubergine, mashed potatoes drowned dressed with the lamb juices and salty feta cheese. It tasted almost as good as in Greece.


Grilled lamb chops and aubergines

Ingredients (serves 2)

4-5 lamb chops
2 tbsp olive oil
2 cloves of garlic
good pinch of dried oregano
salt and pepper
squeeze of lemon

2 large aubergines
2 tbsp olive oil
2 cloves of garlic
salt and pepper

First, mix the lamb with the olive oil, add the crushed garlic and season. Place under a hot grill and cook until the fat is crispy and the meat is cooked to your liking (for less cooked meat, increase the heat and decrease the cooking time). When done, squeeze some lemon over the chops and sprinkle with some more oregano.


Slice the aubergines in 1 cm thick slices. Mix the olive oil, garlic and seasoning and brush the slices on both sides. Fry on a grill pan until soft. You can squeeze them with a fork while cooking to speed things up.

Serve with lots of feta cheese (Greek please, none of the "white salad cheese" types) and potatoes or crusty bread.

1 comment:

  1. Hi

    I've never cooked with aubergines before, any tips? Do they go dry? Do they burn easy? Any advice appreciated.

    ReplyDelete

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