Marinated Lamb Chops with Aubergine stacks
I do love lamb chops.
And I like to marinate mine in some olive oil balsamic vinegar smashed garlic and seasoning.
Then after a couple of hours or less depending on time I pop them under the grill for 6 minutes each side, I like mine slightly pink, but the fat has to be dark and crispy .
Here is a recipe that I do quite often it is relatively simple to create and everything is done in the oven with very little fuss.
Ingredients you will need
For 2 persons.
2 to 4 lamb chops depending of size and cut
Olive oil
2 tablespoons of balsamic vinegar
Clove of garlic smashed
Salt and ground black pepper.
1 yellow pepper
1 red pepper
Olive oil
Salt and ground black pepper
For your Aubergine stacks
1 Aubergine
Olive oil
Salt and ground black pepper
Block of halloumi cheese cut into slices
1.Preheat the oven 180C/350F/Gas mark 4.
Make the marinade for your lamb chops.
In a bowl add 2 tablespoons of olive oil
2 tablespoons of balsamic vinegar 1 clove of garlic smashed, salt and black pepper.
Mix all ingredients together and brush over the lamb chops cover in cling film and put in the fridge for at least an hour.
2.Slice your peppers and place in an oven tray add a glug of olive oil, salt and freshly ground black pepper give a good stir making sure all your peppers have a reasonable coating of olive oil and place in the oven for 40 minutes.
3.Slice your aubergines and season with salt.
Heat a frying pan or even better a griddle pan if you have one.
Brush your aubergine slices with olive oil and when pan is hot add your aubergine and cook for a couple of minutes each side so that they have a bit of colour.
Cook your slices in batches and then leave to one side while you prepare your halloumi.
4.Slice your halloumi cheese enough to make two stacks roughly four slices for each stack.
On a lightly greased oven tray with a food stacker if you have one start to alternate your aubergine and cheese, season each layer with salt and freshly ground pepper as you go.
Use you larger pieces of aubergine for the base of your stacks and place in the oven with your peppers and cook for 10 minutes so the cheese starts to soften and brown.
5.With the peppers and aubergine stacks in the bottom of the oven, put your grill on and place lamb chops under the grill and cook for 6 minutes each side. I like my lamb pink so adjust the times according to your taste.
6.On warm plates place your peppers, aubergine stacks and lamb chops, drizzle with the juices from your lamb.
I served mine with freshly chopped coriander added to natural yogurt.
And I like to marinate mine in some olive oil balsamic vinegar smashed garlic and seasoning.
Then after a couple of hours or less depending on time I pop them under the grill for 6 minutes each side, I like mine slightly pink, but the fat has to be dark and crispy .
Here is a recipe that I do quite often it is relatively simple to create and everything is done in the oven with very little fuss.
Ingredients you will need
For 2 persons.
2 to 4 lamb chops depending of size and cut
Olive oil
2 tablespoons of balsamic vinegar
Clove of garlic smashed
Salt and ground black pepper.
1 yellow pepper
1 red pepper
Olive oil
Salt and ground black pepper
For your Aubergine stacks
1 Aubergine
Olive oil
Salt and ground black pepper
Block of halloumi cheese cut into slices
1.Preheat the oven 180C/350F/Gas mark 4.
Make the marinade for your lamb chops.
In a bowl add 2 tablespoons of olive oil
2 tablespoons of balsamic vinegar 1 clove of garlic smashed, salt and black pepper.
Mix all ingredients together and brush over the lamb chops cover in cling film and put in the fridge for at least an hour.
2.Slice your peppers and place in an oven tray add a glug of olive oil, salt and freshly ground black pepper give a good stir making sure all your peppers have a reasonable coating of olive oil and place in the oven for 40 minutes.
3.Slice your aubergines and season with salt.
Heat a frying pan or even better a griddle pan if you have one.
Brush your aubergine slices with olive oil and when pan is hot add your aubergine and cook for a couple of minutes each side so that they have a bit of colour.
Cook your slices in batches and then leave to one side while you prepare your halloumi.
4.Slice your halloumi cheese enough to make two stacks roughly four slices for each stack.
On a lightly greased oven tray with a food stacker if you have one start to alternate your aubergine and cheese, season each layer with salt and freshly ground pepper as you go.
Use you larger pieces of aubergine for the base of your stacks and place in the oven with your peppers and cook for 10 minutes so the cheese starts to soften and brown.5.With the peppers and aubergine stacks in the bottom of the oven, put your grill on and place lamb chops under the grill and cook for 6 minutes each side. I like my lamb pink so adjust the times according to your taste.
6.On warm plates place your peppers, aubergine stacks and lamb chops, drizzle with the juices from your lamb.
I served mine with freshly chopped coriander added to natural yogurt.
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