Chilli-spiced lamb chops with aubergine cream & blistered tomatoes

Name: Chilli-spiced lamb chops with aubergine cream & blistered tomatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 8 English lamb loin chops; 1½ tsp chilli flakes; ½ lemon, juice; 2½ tbsp olive oil; 400 g cherry vine tomatoes, left on the vine

This aubergine cream is a delicious Turkish-style recipes. It’s supposed to be delicately flavoured – a good contrast to the lamb – so leave the feta out if you prefer.

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Serves4
CourseMain meal
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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Ingredients

8 English lamb loin chops
1½ tsp chilli flakes
½ lemon, juice
2½ tbsp olive oil
400g cherry vine tomatoes, left on the vine

For the aubergine cream

675g aubergines
40g butter
40g plain flour
275ml whole milk
½ x 200g pack feta, crumbled
Cayenne pepper, to serve

Method

Mix the lamb chops in a container with the chilli, lemon and 1 tbsp oil. Turn them over to coat. Cover and chill for an hour, or longer if you have time. Remove from the fridge 30 minutes before cooking them so they’re not too cold.
Preheat the oven to 200ºC, gas mark 6. Put the tomatoes in a small roasting tin, season and drizzle with 1 tbsp oil. Turn them over so they get coated. Halve the aubergines lengthways and put them in another roasting tin, cut side up, or on a baking sheet with a lip. Brush with the remaining oil and season.
Roast the tomatoes for 15-20 minutes – until soft and a little shrunken but keeping their shape – and the aubergines for 30 minutes, until completely soft. When done, leave the cherry tomatoes at room temperature.
Remove the aubergine skin – this doesn’t have to be perfect, peel it off with your hands. Press the mixture in a sieve with the back of a spoon to get rid of some of the juices, then purée in a food processor.
To make a white sauce, melt the butter in a saucepan and stir in the flour over a low heat until it forms a little ball and turns pale gold. Remove from the heat and slowly add the milk, stirring continuously to incorporate and keep the mixture smooth.
Once all the milk has been added, return the pan to the heat and bring to the boil, stirring continuously. Simmer for about 5 minutes. The mixture should be thick. Add the aubergine purée and feta, then taste and season. This isn’t a strongly flavoured mixture but it shouldn’t be bland. Cover the aubergine to keep warm.
Heat a large, heavy griddle or frying pan until hot. Lift the chops out of their marinade, discarding any remaining marinade, and season all over. Cook the chops on a high heat on both sides (and on the fat) to get a good colour. This should only take 1 minute each side. Lower the heat and continue to cook for about 3 minutes, ensuring the surface of the meat is thoroughly cooked. I prefer them pink – cook them longer for well done.
Heat the aubergine cream and pour it onto a warm serving plate. Put the chops in the middle with the sprigs of tomatoes alongside. (If you prefer not to serve it this way or don’t have the right sized plate, serve the cream and chops separately). Sprinkle the cream with a little cayenne before serving.