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Lamb chops with feta and chargrilled aubergine
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4 x 500g packs essential Waitrose frozen Lamb Loin Chops, defrosted
8 tbsp Cooks’ Ingredients frozen Italian Mix
8 tbsp olive oil
40g dried white breadcrumbs
6 tbsp Cooks’ Ingredients frozen Chopped Shallots
Zest of 2 lemons
2 x 500g packs Cooks’ Ingredients frozen Chargrilled Aubergine Slices
90g bag wild rocket
100g feta, drained and crumbled
25g pack basil, leaves only, torn
1. Light your barbecue. Take the chops out of their packaging and pat dry. Divide between two bowls. In a smaller bowl, mix the frozen Italian mix and 4 tbsp oil and drizzle half of this over each batch of chops; turn them in the herby oil.
2. Dry-toast the breadcrumbs with seasoning in a small frying pan
until lightly golden and tip into a bowl. Heat 2 tbsp oil in the pan
and gently fry the shallots for 3-4 minutes to soften. Take the pan
off the heat, stir in the lemon zest and set aside. Place the remaining oil in a small bowl and season.
3. When all the coals have turned white, barbecue the chops for 12-15 minutes, turning them now and then until crispy and cooked through. Barbecue the frozen aubergine slices at the same time (discarding any small broken pieces) for about 2 minutes each side, brushing with the seasoned oil and turning as needed.
4. Mix the breadcrumbs with the lemony shallots. Divide the rocket between two platters and top with barbecued aubergine and lamb. Sprinkle with the breadcrumb mix, the feta and basil before serving.
Typical values per serving:
This recipe was first published in June 2017.