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).|
|Need help with conversions?|
|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
Have you looked at the Delia Online Cookery School
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.
Most Popular recipes
- Oven-baked Lamb Chops with Onion and Rosemary Sauce
- Shepherd's Pie with Cheese-crusted Leeks
- Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
Pledge your support to Fresh Week with Tefal and you could win a Fresh Express gadget!
cream cheese frosting
18 May 2013 20:59
17 May 2013 09:25
19 May 2013 17:10
|Food and travel||
20 Apr 2013 08:44
19 May 2013 18:35
|Can Anyone Help?||
19 May 2013 19:02
14 May 2013 11:16
Wanted Le Saucier
18 May 2013 17:17
18 May 2013 21:21