zoom Sumac lamb chops with aubergine chips & minty yogurt

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    Sumac lamb chops with aubergine chips & minty yogurt

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    Sumac lamb chops with aubergine chips & minty yogurt

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4


    2 aubergines, cut into chunky chip shapes
    1 tbsp olive oil
    ½ large cucumber
    1 tbsp white wine vinegar
    ½ tsp caster sugar
    4 Essential British Lamb Leg Steaks
    2 tbsp sumac
    ½ x 25g pack mint, leaves only, finely chopped
    250ml fat free natural yogurt 


    1. Preheat the oven to 220ºC, gas mark 7. Toss the aubergine with 2 tsp olive oil. Season and roast for 30-35 minutes, tossing halfway through.

    2. Meanwhile, peel the cucumber into ribbons with a vegetable peeler, discarding the core. Place in a bowl with the vinegar and sugar. Warm the remaining 1 tsp oil in a nonstick frying pan over a high heat. Rub the lamb with sumac. Season. Fry for 3½ minutes on each side, then transfer to a plate.

    3. Drain the cucumber pickling liquid into a bowl, add the mint and yogurt and stir together. Slice the lamb and divide between 4 plates, then serve with the aubergine chips, pickled cucumber and mint yogurt on the side.

    Cook’s tip Sumac is synonymous with flavours of the Middle East and has a unique taste, being both tart and fruity at the same time. Made from ground sumac berries, it can be added to recipes before cooking or as a seasoning to finish. It has a particular affinity with chicken and lamb, but also works well with fish, roasted vegetables and salads.

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