Lamb Chops Baked with Aubergines
This one has a decidedly Greek flavour with its hint of cinnamon and oregano. Since both meat and vegetables are cooked together, it's an easy dish to prepare – but it's also rich, so needs only plain boiled potatoes or pilaff rice to go with it.
|2 loin lamb chops, trimmed of most of their fat|
|1 smallish aubergine weighing approximately 7 oz (200 g)|
|1 tablespoon olive oil|
|1 smallish onion, roughly chopped|
|1 clove of garlic, chopped|
|a pinch of ground cinnamon|
|2 ripe tomatoes, peeled and chopped, or 2 heaped dessertspoons of chopped tinned Italian tomatoes|
|1 teaspoon chopped parsley|
|salt and freshly milled black pepper|
|½ level teaspoon oregano|
|Pre-heat the oven to gas mark 5, 375°F (190°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a small flameproof casserole.|
This recipe is from Delia Smith's One is Fun
First prepare the aubergine. You need to get rid of some of its excess juice, so slice it in quarters lengthways then slice each quarter in two lengthways, then finally cut these across into ½ inch (1 cm) pieces. Now spread them out on a plate, sprinkle them with about a teaspoon of salt, and then toss them around in the salt.
Place them in a colander, press them down with a small plate and weight this down with a heavy scale-weight or something similar.
Leave for 20 minutes, then transfer the aubergine pieces to a clean tea-cloth, squeezing each handful to extract as much of the juice as possible – then dry them in the cloth.
Now heat the oil in a small flameproof casserole and fry the onion in it for 5 minutes, then add the aubergine pieces and fry these, stirring them around in the oil until they begin to colour.
Next add the garlic, oregano and cinnamon. Stir and cook for a few more seconds before adding the tomatoes. Mix everything together and season well with salt and pepper.
Next, sit the lamb chops on top of the vegetables, season and brush them with a little oil from the vegetables, then place the casserole (without a lid) in the oven for about 30 minutes – or until the lamb is cooked to your liking.
Then serve the chops with the aubergines spooned over and a sprinkling of fresh chopped parsley.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
These tasty succulent lamb chops make the perfect midweek supper - full of flavour and hardly any washing up! Combine them with seasonal wintry root veg for a real treat.
This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and freshly snipped chives.
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…
Lovely lamb kebabs are reminiscent of the sort of food cooked all over the Mediterranean so if the sun's shining, dust off that barbecue and get cooking!
Grilled lamb cutlets are always a tasty treat and a mustard-and-sugar glaze adds masses of flavour. Use the grill to cook them or, in the summer months, add them to your barbecue repertoire.
Lovely spicy lamb kebabs with lentils - actually patties - that make great eating as part of an Indian meal, barbecue or even Middle Eastern-style buffet.
Part of Delia's Middle Eastern buffet menu, these gorgeous koftas or meatballs serve 12 and have a great hit of chilli to spice them up!
Most Popular recipes
Win Kenwood kitchen equipment
01 Aug 2015 11:37
Week 3 winner
29 Jul 2015 17:34
30 Jul 2015 07:34
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
01 Aug 2015 16:52
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
Oxalis aka Oca
01 Aug 2015 18:09