Lamb chops with smoky aubergine salad
Lamb chops with smoky aubergine salad is a gluten free, dairy free, paleolithic, and primal recipe with 2 servings. One portion of this dish contains around 46g of protein, 111g of fat, and a total of 1236 calories. For $2.88 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of olive oil, paprika, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from BBC Good Food has 28 fans. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes about 20 minutes. With a spoonacular score of 94%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Dukkah Dusted Lamb Cutlets With Quinoan And Aubergine Salad, Smoky aubergine & coriander dip, and Smoky aubergine dip & barbecued poppadums.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 aubergine, thinly sliced lengthways
2 tsp chopped dill
4 lamb cutlets or chops, trimmed of fat
tablespoon lemon juice
3 tbsp olive oil
pinch paprika
1 tbsp toasted pine nut
Equipment:
griddle
frying pan
bowl
Cooking instruction summary:
Heat a large frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill. Serve with salad and pitta bread.
Step by step:
1. Heat a large frying or griddle pan over a high heat.
2. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins.
3. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.
4. Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill.
5. Serve with salad and pitta bread.
Nutrition Information:
