Name: Lamb loin chops with smoky eggplant, and farro and tomato salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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

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

Emma Knowles recipe for lamb loin chops with smoky eggplant, and farro and tomato salad.

Serves 4

Prep

30M

Cook

30M

Total

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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.

Ingredients

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

Main

1.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.

2.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.

3.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.