Lamb loin chops with smoky eggplant, and farro and tomato salad


Middle Eastern flavours are a classic match with lamb, while smoky eggplant takes it up a notch. If you fancy it, throw some flatbread on the barbecue to warm up and serve alongside.

You'll need

100 gm farro (see note) 3 large ripe tomatoes, diced 70 ml extra-virgin olive oil Finely grated rind and juice of ½ lemon, or to taste 1 tbsp sherry vinegar 1 cup coarsely chopped flat-leaf parsley 1 cup coarsely chopped mint 2 spring onions, thinly sliced 8 lamb loin chops (about 200gm each) 1 tbsp olive oil To serve: sumac   Smoky eggplant 2 eggplant 70 gm tahini 70 ml extra-virgin olive oil Juice of 1½ lemons, or to taste 1 garlic clove, finely chopped

Method

  • 01
  • For smoky eggplant, char eggplant on a hot barbecue or over an open flame, turning occasionally, until charred and tender (at least 15-20 minutes). Place in a colander in the sink to drain, then scoop out flesh into a bowl. Stir in tahini, oil, lemon juice and garlic, season to taste and refrigerate until required. Smoky eggplant will keep refrigerated for 3 days.
  • 02
  • Meanwhile, boil farro in a saucepan until tender (20-25 minutes), then drain well and spread on a tray to cool. Once cool, transfer to a bowl, add tomato, extra-virgin olive oil, lemon rind and juice, vinegar, herbs and spring onion, season to taste and toss to combine.
  • 03
  • Heat a barbecue or char-grill pan to medium-high heat. Brush chops with oil, season to taste and grill, turning occasionally, until browned and cooked to your liking (3-4 minutes each side for medium-rare). Transfer chops to a plate and rest for 5 minutes. Serve lamb loin chops with smoky eggplant, farro and tomato salad, and scattered with sumac.

Note Farro is available from select delicatessens. 


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Slurpy young nero d’Avola.

Featured in

Jan 2016

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