Grilled Lamb Chops, Aubergines, Green Olives and Mint Recipe
Lamb chops are perfect for a barbecue, and here Ben Tish serves them with some Cabernet Sauvignon vinegar and pitted green olives, to help cut through the lamb's richness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 8 lamb chops, salt marsh lamb is best
- 1 large aubergine, trimmed and cut into four
- 120ml of extra virgin olive oil
- 1 tsp cumin seeds, toasted
- 2 garlic cloves, finely sliced
- 6 coriander seeds, crushed
- fresh mint leaves
- 50g of Fragata pitted green olives, halved lengthwise
- 50ml of Cabernet Sauvignon vinegar
- flaky sea salt to season
- freshly ground black pepper to season
- olive oil, for cooking
- full fat yoghurt, to serve, optional
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